Home Preservation Workshop (Dehydration, Canning, Freezing)

Join us for a hands-on 3-hour Home Food Preservation Workshop featuring Penn State Extension's Elizabeth Kocsis designed to build confidence and practical skills for safely preserving food at home. This session will cover the fundamentals of dehydration, freezing, and canning—including both water bath canning (for high-acid foods like fruits, jams, and pickles) and pressure canning (for low-acid foods like vegetables, soups, and meats). Participants will learn essential food safety guidelines, proper equipment use, step-by-step processes, storage tips, and common troubleshooting to help prevent spoilage and ensure quality results. Whether you’re brand new to preservation or looking to refresh your knowledge, you’ll leave with clear take-home resources and the confidence to start preserving your own harvest and pantry staples.

Know what’s Happening Next — before everyone else does.

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Host or Publisher Anne Podplesky and Amanda Butterfield