With the right tools and techniques, vegetables can be saved for a long time. The wrong way can lead to problems such as food poisoning from growing bacteria.
Sydney Johnson, Family and Consumer Sciences Agent, is looking forward to teaching people the correct way during the summer through workshops hosted by North Carolina Cooperative Extension.
“We go through all of that stuff and it make people feel a little more comfortable using a pressure canner,” Johnson said. “I like doing this series so people know how to can properly and how to do it safely.”
Classes began in April and will continue through August. Locations alternate between the Sampson and Duplin Extension offices. The next workshop will focus on pickles and such. It’s scheduled for 10 a.m. to 2 p.m. Saturday, June 17, at Sampson County Cooperative Extension, 55 Agriculture Place, Clinton. The deadline to sign up for the class is Friday, Aug. 16.
Next, the series will continue with a workshop on meat and poultry, set for 9 a.m. to 2 p.m. Saturday, July 15, at Duplin County Extension Office, 165 Agriculture Drive, Kenansville. Johnson said this class is gaining interest because of weather events such as Hurricane Matthew.
“They can be a little more prepared if the power go out and when they need something to eat,” Johnson said. “I had a lot of interest in that.”
The last class will focus on dehydration. It will be held from 10 a.m. to 2 p.m. Saturday, Aug. 12, at the Sampson County Extension Office in Clinton.
Johnson said the right education can avoid instances of botulism — food poisoning from bacteria growing on meats and preserved meats. She recalled a story of a lady from another area who went to a church potluck with canned potatoes.
“They were not canned properly and everybody at her church got sick because of the botulism poisoning,” she said. “That’s the big reason that I do this. We have a lot of churches around here with a lot of potlucks, I just want everyone to be safe and can properly. We have a lot of people who can in this area. My whole goal is to teach everyone how to do everything safely.”
Class cost is $15 and includes canning supplies and a canned item to take home. The Ball Blue Book may also be purchased for $5. During the session, pressure canners may also be tested free o charge.
For more information, contact Johnson at the Sampson County Center at 910-592-7161 or by email at Sydney_Johnson@ncsu.edu
Additional information regarding the classes are available at https://goo.gl/HaEbaF