1. Jun. 19, 2018 10:00am to 3:00pm

  2. Jun. 20, 2018 5:30pm to 7:30pm

    This 2-hour session focuses on safe canning practices and promotes current USDA recommendations. Covers both hot water bath and pressure canner basics.  Testing of dial pressure gauges will be available prior to the program, beginning at 4:30 p.m. Bring lid with dial gauge intact - Testing fee is $5

    Please register by Monday, June 18 for printed resources - call office or email Peg Meents

  3. Jun. 20, 2018 7:00pm to 8:30pm

  4. Jun. 22, 2018 10:00am to 3:00pm

  5. Jun. 23, 2018 (All day)

  6. Jun. 26, 2018 (All day) to Jun. 30, 2018 (All day)

  7. Jun. 27, 2018 5:30pm to 6:30pm

    Freezing is a simple, easy and convenient way to preserve fruits and vegetables. The freezing process preserves nutrients and provides fresher flavor than canning or drying foods.

    Proper handling is important before freezing, and there are recommended limits to freezer storage.

    Our goal is to provide resources so your experience is satisfying and leaves you with the assurance that the food you preserve at home is SAFE, and the Highest Quality Possible.

  8. Jul. 02, 2018 4:30pm

  9. Jul. 04, 2018 (All day)

  10. Jul. 05, 2018 6:30pm