In this Preserve@Home course, participants will be introduced to food safety and food preservation science, gain an understanding of the principles and science behind foodborne illnesses and food preservation methods and be able to apply these principles to safely preserve food by methods of boiling water canning, pressure canning, pickling, freezing and drying. 

The next class will start in June

For more information, contact Laura Sant, University of Idaho Extension, at lsant@uidaho.edu