Master Food Preserver Classes Offered by Purdue

 

2010 MASTER FOOD PRESERVERS PROGRAM

Dates:  Wednesday, June 2, 2010 Food Safety & Freezing Food

Friday, June 11, 2010 Boiling Water Process

Thursday, June 17, 2010 Pressure Canning

Monday, June 21, 2010 Pickling and Drying Foods

Wednesday, June 23, 2010 Jams and Jellies

Registration Deadline: Monday, May 24, 2010

Time: 9:00 a.m. – 4:30 p.m.

Location: Scott Hall on the Johnson County Fairgrounds, 100 Fairgrounds Street, Franklin, IN 46131

Instructors: Linda Souchon, Consumer and Family Science Educator, Johnson County Extension Office, Purdue Extension.

Cost: Early bird price $125.00, applicant’s application & payment received by May 3, 2010. $150.00 from May 4 - 24, 2010. This includes Purdue University Master Food Preserver Notebook; food preservation reference materials, and all supplies used in the lab practical (food). Checks made payable to Purdue Extension Johnson County. Class size limited to 8 participants.

If space is available, individuals may register for single classes for $30.00 each.

Payment and registration must be received by May 24. Participants registering for single classes will receive handouts and all supplies used in lab practical (jars/produce).

Lunch: Participants need to bring lunch daily and beverages; there are no drink machines in the facility.

For more information contact: Linda Souchon, CED, Extension Educator – Consumer & Family Science Purdue Extension – Johnson County Office (317)736-3724 or send an email to lsouchon@purdue.edu