2 Day Virtual PSA Grower Trainings Date: December 5 - 6 (Register by November 14) Time: Day 1: 12pm-4:30pm Day 2: 12pm-4:30pm Cost: $50 Contact: Contact Person: Erin DiCaprio Phone: 530-752-6594 OR Contact Person: Ariana Reyes Email: aireyes@ucanr.edu This training course covers seven modules.
Learn how to successfully grow two of the most popular garden vegetables: tomatoes and peppers. Topics covered will be how to plant seedlings in the garden, methods of pruning and training growing plants, and diagnosing and resolving problems including pests.
A panel of volunteers specializing in freezing, dehydrating, canning and food safety will be available to answer your questions and share their tips so you can safely and successfully preserve food at home. This session will lead off with: a short show and tell of pressure canning equipment.
Dehydrating is a great way to preserve your harvest. Dehydrate vegetables, fruits, and herbs to use throughout the year. We will discuss the principles of dehydrating, show you what to look for when buying a dehydrator, and show you how to use it.
Join the UCCE Master Food Preservers for a general Q&A session on-line via Zoom. A panel of volunteers will be available to answer your questions, share their tips and encourage you to safely preserve food at home.
Learn how to turn the bounty of our California citrus into a beautiful wreath and ornaments. Dehydrated lemons, oranges and grapefruit will be used along with some recycled materials to make this charming project.
Learn more about the atmospheric steamer canner and the use of high-methoxyl pectin in this short but sweet class on peach jam. This free class is presented by the new UC Master Food Preserver Online Program.
Second Friday of every month. Click HERE to sign up. Pressure canners with only a dial gauge need to be tested annually to ensure the dial gauge is accurate. If your dial gauge is not accurate, it is not correctly reading pressure which may result in under or over processing and unsafe food.
Second Friday of every month. Click HERE to sign up. Pressure canners with only a dial gauge need to be tested annually to ensure the dial gauge is accurate. If your dial gauge is not accurate, it is not correctly reading pressure which may result in under or over processing and unsafe food.
