Extension Service to offer Food Preservation Workshop


For those who want to learn the basics of water bath food preservation, the University of Arkansas Division of Agriculture, Jefferson County Extension Service has an upcoming workshop from 9 a.m. to 1 p.m. Thursday at the Extension Office, 500 S. Idaho St.

County Extension family and consumer sciences agents, Jane Newton, Lincoln County, and Mary Ann Kizer, Jefferson County, will present the workshop. Participants will use the hands-on method to preserve a pint jar of salsa. All supplies will be furnished.

Cost of the class is $10, payable in advance. The class is limited to 10 participants.

To register for the Food Preservation Workshop, contact Kizer at 870-534- 1033 or e-mail mkizer@uaex.edu.

If you are an experienced food preservationist, mark your calendar to enter food preservation items in the Southeast Arkansas District Fair on Sept. 29 from 1 to 6 p.m. at Hestand Stadium fairgrounds.

Listed below are items that are no longer recommended for canning due to health concerns over bacteria growth.

• Summer squash or zucchini

• Southern preserves like fig, peach or pear preserves with Splenda substituted for sugar.

• Pumpkin butter or mashed or pureed pumpkin.

• Citrus or fruit curds (other than lemon and lime curd which are approved).

• Certain canned gifts such as herbs or vegetables in oil or oil infusions; canned

• Breads; canned chocolate sauces/ fudge sauces; pumpkin butter; canned gifts preserved in decorative, untested jars and many other recipes (Use only safe tested recipes from research based resources such as NCHFP, USDA or the land-grant university-based Cooperative Extension Service).

• Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.

• Dry pack sweet potatoes; mashed or puree sweet potatoes.

• The use of paraffin or wax seals on sweet spreads, including jellies.

Visit the following websites for additional information on food preservation: National Center for Home Food Preservation (NCHFP): http://www.uga.edu/nchfp/ and NCHFP also offers links to the latest (2009) USDA Complete Guide to Home Canning: http://www.uga.edu/nchfp/publications/publications_usda.html

The Cooperative Extension Service is part of the U of A Division of Agriculture, and offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age disability, marital or veteran status, or any other legally protected status.