Food preservation can be defined as the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavor.
Canning Class Schedule
To register online go to https://tiny.utk.edu/LawrenceWayneCanningSeries
April 16- Wayne (Strawberries)
April 23- Lawrence
June 13- Lawrence (Tomatoes)
June 18- Wayne
October 8- Lawrence (All About the Jam)
October 15- Wayne
Wayne time will be 10:00-12:00
Lawrence times will be 10:00-12:00 & 5:30-7:30
July 9- Wayne (Green Beans/Freezing)
July 11- Lawrence
Wayne Co time will be 10:00-12:00
Lawrence Co times will be 10:00-12:00 & 5:30-7:30
Coming Soon!
Canning Information
Water Bath Canning
Water bath canning is the easier method of canning that lets you store homemade jars of jam, jelly, pickles, and tomatoes. By processing jars in boiling water.
Lawrence County extension offers canning classes at various times of the year. For more information on canning classes please contact the office at (931) 762-5506.
Resources:
National Center for Home Food Preservation
Preserve Smart App mobile-responsive online version.
Elevation Use this app to upload and find out your elevation
Pressure Canning
Home canning is growing as people are more self sufficient and want to control what they are eating. When you are canning following the correct and tested procedure is very extremely important in the safety of the food you feed your family. Check out the resources below to stay updated on the research based processes of home food preservation so you will always know the current recommendations.
Pressure Canner Gauge Testing
The dial type gauges on pressure canners need to be tested annually for their accuracy as well as new gauges that are purchased. This is done at the Extension Office free of charge and only takes a few minutes. All you need to bring is the lid to your canner with the gauge (or just the gauge if you have a new one).
Resources
Freezing Produce
Freezing preserves food by reducing the temperature of the food so that microorganisms cannot grow and enzyme activity that can cause food to deteriorate is slowed down.
Dried foods taste good and are good for you. They are also easy to make, easy to take on the go and easy to use in recipes. Low humidity, low heat and good air circulation are critical for successful drying. Start with good quality foods, blanch vegetables first and pretreat most fruit. Remember to always follow recipes for food safety. Once dry, store foods in a dark, cool location in containers that keep out moisture and insects.