The Purdue Extension Service will be hosting a series of food preservation workshops beginning Sept. 29.
All sessions will be at the Clabber Girl Educational Kitchen (900 Wabash Ave.) and each session costs $20 to attend. Preregistration is required for each session at least one week prior to the session. Contact the Purdue Extension Service-Vigo County Office, at (812) 462-3371, for information and to register. Each session will include hands-on activities and participants will leave with a finished product.
Session 1 (Sept. 29) will cover pressure canning and will begin at 5 p.m. and conclude by 8:30 p.m. The session will cover what foods can be preserved using this method of food preservation, food safety, equipment and methods.
Session 2 (Oct. 6) will cover drying as a method of food preservation. This session will begin at 5:30 p.m. and conclude by 7:30 p.m. Participants will discuss what foods can and cannot be dried, methods of drying, and food safety.
Session 3 (Oct. 13) will cover pickling and water bath canning. Discuss what foods can be processed using the water bath method, and discuss the how-tos of pickling foods. We will also discuss methods, and food safety. This session will be from 5:30 to 7:30 p.m.
Session 4 (Oct. 20) will cover freezing fresh produce as a method of food preservation. Participants will discuss food safety, what foods freeze well and methods. This session will be from 5:30 to 7:30 p.m.
Food
Food preservation workshops coming up
- Food
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Tried ‘N’ True: Try this crock pot stew for busy days
We are getting busy with outside work, cleaning yards and planting our gardens, picking berries and also hunting mushrooms. I can’t go out anymore. But I hope you all have found a bunch. This recipe is an easy one to fix. Get your slow cookers out and have a great meal when you are tired. Everyone will think you are full of energy.
- RESTAURANT INSPECTIONS: May 21, 2012
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TRIED ’N’ TRUE: Whip up a rhubarb surprise cake
This recipe comes from Ruth Baker. She sent a lot of rhubarb recipes. I have been putting them in the paper for the last three years. I’ve almost used most of them. Some I have used more than others. Mary Hunter also had this recipe. I have made this a lot. Gene really likes this. I use sweetener and yellow or white sugar-free cake mix. The only sugar I put in this recipe is in the marshmallows. Adjust for this. Our grandkids also enjoy this cake. Thanks to Ruth and Mary.
- RESTAURANT INSPECTIONS: May 14, 2012
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TRIED ‘N’ TRUE: Rhubarb, strawberries, cherries ready at same time
With rhubarb, strawberries and cherries being about ready at the same time, this recipe is so easy.
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GRAPE SENSE: Finding a 100 percent Carignan will be worth the effort
It’s a long path from Louisville, Ky., to Saint-Jean-de-Minervois in Southern France. But that’s the journey Brown University graduate John Bojanowski took in transformation from literature major to Languedoc winery owner.
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TRIED ‘N’ TRUE: Cherry pie, with streusel topping instead of top crust
Cherries are one of my favorite fruits. This recipe, from Mary Hunter, is one I had never made before. I’ve always made a crust for the top of cherry pie, and this has a streusel topping.
- RESTAURANT INSPECTIONS: May 2, 2012
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TRIED ‘N’ TRUE: Orange muffin recipe similar to restaurant style
TRIED ‘N’ TRUE: Orange muffin recipe similar to restaurant style
I used to drive a car for a doctor and his wife to Florida, and then go back down in the spring to bring them home again. While I was there, we always ate at a place where they served these muffins. -
TRIED 'N' TRUE: Easy to make Cracker Pie that will surprise people
The taste of this recipe will surprise you. I make it for Christmas and I don’t tell anyone what it’s called.
- RESTAURANT INSPECTIONS: April 16, 2012
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Tried 'n' True: Try this when looking for a quick, easy dessert
This recipe uses a small, square, 8-inch cake pan. This recipe is from Mary Hunter.
- RESTAURANT INSPECTIONS: April 9, 2012
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Tried 'n' True: Can’t wait to make these Crescent Chick-be-Quicks
I first tasted this recipe at a carry-in after Gene and I started attending Trinity UMC in Marshall, Ill.
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Tried 'n' True: 7-Up Pancakes recipe inherited from dear friend
This past year, a close friend of mine died. Her husband was kind enough to give me her recipes. I was so glad to get them. Jim and Mary went to our church. Jim still does.
She had a lot of recipes to read through and try. - RESTAURANT INSPECTIONS: March 26, 2012
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Tried 'n' True: This succotash recipe doesn’t take long to make
This recipe comes from a friend of mine, Vicki Volkers, who also goes to our church.
- RESTAURANT INSPECTIONS: March 19, 2012
- RESTAURANT INSPECTIONS: March 12, 2012
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Tried 'n' True: Quick, easy take on Chicken Breasts Wellington
I’m always looking for chicken recipes that are easy and quick.
- RESTAURANT INSPECTIONS: March 5, 2012
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TRIED & TRUE: It’s fun making these Tomato Soup Brownies
My husband, Gene, and I went to Oklahoma for Thanksgiving.
- RESTAURANT INSPECTIONS: Feb. 27, 2012
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Tried 'n' True: Cut this California Blend Soup down for smaller batches
In October, my husband always has a birthday party for me.
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Carlisle woman’s recipe a Hungry Jack finalist
Carlisle resident Cindy Sandberg has been selected as a finalist in the third annual Hungry Jack Use Up the Box Recipe Contest.
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Clabber Girl launches whole grain mixes with a ‘Challenge’
This month, Clabber Girl is introducing three whole grain mixes, including an Oatmeal Cinnamon cookie mix, Chocolate Chunk cookie mix and a Chocolate Brownie mix.
- RESTAURANT INSPECTIONS: Feb. 20, 2012
- RESTAURANT INSPECTIONS: Feb. 13, 2012
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TRIED & TRUE: Chicken dish good for Valentine’s Day
When we lived in the Oilfield area north of Casey, Ill., I had such a wonderful time with two great women — Eathel and Lola Redman.
- RESTAURANT INSPECTIONS: Feb. 6, 2012
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Tried ‘N’ True: Try this crock pot stew for busy days
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