LA SALLE COUNTY - Learn safe and easy ways to preserve foods through a series of free, online workshops by University of Illinois Extension. Extension Nutrition and Wellness Educators will discuss the latest techniques for canning, freezing, dehydrating, and fermenting a variety of foods safely at home.

Follow these simple food preservation steps and you will fill your pantry shelves with food you know is safe and healthy for your family. Each training begins at 1 p.m. on Wednesdays, beginning June 3 and running through July 22. The trainings are free, but registration is required because space is limited. Register at https://Illinois.zoom.us/meeting/register/tJ0uf-2grjotH9a3CtIIWzlfEpNMdaiwmqmG.

Topics in the series include:

June 3 - Canning Foods - What is the difference between pressure canning and water bath canning? What equipment do I need? What recipes are safe to use? This webinar answers these questions, along with up-to-date information on canning. Whether you are new to canning or have been doing it for years and want a refresher, all are welcome to join.

June 10 - Freezing Foods - Freezing foods at home is simple and requires equipment you likely already have in your kitchen. For the best quality frozen fruits and vegetables, it is not enough to simply add foods to your freezer. In this webinar, learn which foods do freeze well, why blanching improves frozen food quality, the process of freezing at home, and more.

June 17 - Fermenting Foods - Fermentation is growing in popularity as a way to create foods and drinks with probiotic properties for healthy gut microbes and as a method of home food preservation. In this webinar, learn the fundamentals and benefits of lacto-fermentation, learn how to safely ferment at home, and gain confidence to get started right away. Fermentation is an easy and economical way to preserve your food with added health benefits.

June 24 - Drying Foods - Dried foods make tasty, compact snacks. From jerky to dried fruit, dehydrating at home is easy to do. In this webinar, learn about up-to-date drying methods and equipment, ways to test for sufficient drying, and ways to use dried foods in recipes.

July 1 - Making Jams & Jellies - Make a sweet spread, such as jams and jellies, at home with your favorite berries and other fruits. Though sweet spreads are a popular home canned item, it is important to follow up-to-date canning processes and use appropriate equipment. Join in this webinar to learn step-by-step how to can jams and jellies at home, as well as troubleshooting challenges that may arise, such as unset jellies.

July 8 - Pickling Foods - Pickling is an ancient form of food preservation that involves the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. Join us as we share information on basic pickling methods using the latest scientific methods to ensure food safety.

July 15 - Preserving Apples - Apples are ripening in Illinois orchards. Learn about the varieties of apples along with preservation methods. We will discuss juicing, freezing, canning, and dehydrating apples. All this information will include the most current science-based preservation methods and highlight food safety. Join us and learn to preserve this delicious seasonal fruit with confidence.

July 22 - Processing Tomatoes - Do you expect an abundance of tomatoes in your garden, but you are not sure what to do with them? Whether canning, freezing or drying, it is important to follow up-to-date methods. You will learn all about canning salsa, the variety of ways to water bath or pressure can tomatoes, dehydrating this luscious fruit, and how to freeze for best results.

If you need reasonable accommodation to participate in programming, contact the presenter. Early requests are strongly encouraged to allow sufficient time for meeting your needs.

For more information, please contact Susan Glassman, University of Illinois Extension, at susang@illinois.edu.