Acidified Foods Processing at Home

To find more info or to register: http://www.uwyo.edu/uwe/foodsafety/

This course is intended for individuals preserving high-acid foods including jams and jellies, pickles, and most fruits. Because there is no fear of Clostridium botulinum growth, these foods require much less heating than low-acid foods. To be safe, such foods need only to reach pasteurization temperatures. The training will include specifics regarding the effects of high-altitude on preservation/pasteurization temperatures. The training is one day in length.