UNIVERSITY PARK, Pa. — Home food preservation has seen a renewed interest in recent years. But along with numerous benefits, the activity carries risk. Improper canning can lead to botulism, a potentially deadly illness, according to Andy Hirneisen, senior food safety and quality educator and team leader with Penn State Extension.
To provide guidance on up-to-date and science-based methods for home food preservation, extension educators are offering a series of “can-along” webinars in June and July. These events will walk participants step-by-step through the process of making strawberry jam or pressure canning green beans at home.
“Home Food Preservation Can-Along: Strawberry Jam” will take place from 6 to 8 p.m. Wednesday, June 1. The webinar will cover the latest canning recommendations based on U.S. Department of Agriculture canning guidelines as well as techniques and tips to ensure a quality jam or jelly.
The second webinar, “Home Food Preservation Can-Along: Pressure Canning Green Beans,” will occur from 6 to 9 p.m. Wednesday, July 6. Participants will learn about current USDA canning recommendations and proper safety steps when using a pressure canner.
The pandemic fueled an interest in home food preservation, but even before that, the local food movement encouraged an awareness of the ingredients that comprise our food, Hirneisen noted. Benefits of home food preservation include storing food for out-of-season consumption — especially useful for people with large gardens — and building a reserve of dehydrated and canned food that will stay safe during a power outage.
First-time and experienced canners alike can benefit from the webinars.
“We’ve learned a lot about the science of canning in recent decades,” Hirneisen said. “Even if you’ve been canning for a long time, it may be worth checking out the webinars to make sure you’re doing everything safely and following today’s research-based guidelines. To my knowledge, we’re the only extension system in the country doing the can-along format.”
As opposed to a lecture-based webinar, the live format means attendees can interact with extension experts to learn about the tools and ask questions in real time. A webinar also allows participants to join from home and learn how the process works using their own tools in their own kitchens.
“An educator essentially will look over the shoulders of participants, helping them along and answering questions,” Hirneisen said.
Participants can register online for “Home Food Preservation Can-Along: Strawberry Jam” through May 31. Registration for “Home Food Preservation Can-Along: Pressure Canning Green Beans” is open through July 5. Each event costs $15.
Upon registration, participants will receive access to an informative, previously recorded lecture to help ensure up-to-date knowledge on the latest research-based methods. Access to the lecture, as well as the ingredient and supply list for the can-along, is provided in the registration confirmation email. Organizers encourage attendees to participate and engage with the educator using their cameras and microphones. Capacity for the session is limited to ensure an inclusive experience.
Participants should plan to join the live webinar, organizers note. The event will not be recorded for later distribution. Registration is required to receive the link to access the webinar.
In addition to the can-along events, Penn State Extension will offer a series of home food preservation webinars throughout the summer and fall on topics such as pressure canning, atmospheric steam canning and pickling. More information is available on the Penn State Extension website.
To learn more about botulism from someone who survived the illness, Hirneisen recommends a video from Utah State University Extension in which the survivor discusses her experience and urges safe canning.
Several fact sheets about home food preservation also are available on the Penn State Extension website.
Those who prefer a printed book can purchase the “Preserving Food at Home Resource Guide,” a compilation of fact sheets; research-based guidelines for safely canning, freezing and drying food at home; and nutrition and storage information.