The University of Illinois Extension in Clark County is offering a series of food preservation classes for beginners this summer. The second class — Freezing Fruits and Vegetables — will be at 6:30 p.m. Tuesday at the Clark County Extension Building.
University of Illinois Extension Educator Bev Combs will teach the “hands on” program. This workshop is designed to help you save some of your harvest without canning. Learn about freezing fruits and vegetables, blanching, and storage. Workshop includes a hands-on freezing activity, all supplies and materials. You will leave this class with a bundle of knowledge, freezing confidence, and the goodies you’ve prepped in class. (If you have a dial gauge canner to test, bring it this day.)
The topic on Aug. 11 will be “Making Salsa.”
The cost of each class is $10 per person and is limited to 12 participants. In each class, participants will get recipes, fact sheets, and “how-to” information on each preservation method being presented. Participants will observe preservation methods, taste the foods being prepared and take home a sample. Pre-register and pay at least one day prior to the workshop or at clark.extension.
uiuc.edu. If you need reasonable accommodations, call (217) 826-5422.
Food
Extension offering food preservation classes
- Food
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Tried ‘N’ True: Try this crock pot stew for busy days
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TRIED ’N’ TRUE: Whip up a rhubarb surprise cake
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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.
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TRIED ‘N’ TRUE: Orange muffin recipe similar to restaurant style
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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.
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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.
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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.
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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.
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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.
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TRIED & TRUE: It’s fun making these Tomato Soup Brownies
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Tried 'n' True: Cut this California Blend Soup down for smaller batches
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Carlisle woman’s recipe a Hungry Jack finalist
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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.
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TRIED & TRUE: Chicken dish good for Valentine’s Day
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Tried ‘N’ True: Try this crock pot stew for busy days
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