Preserving MI Harvest

Online via Zoom
Thursdays, Feb. 6 - June 12, 2025

Join the MSU Extension Food Safety Team to learn how to preserve food safely at home using current preservation methods and research-based resources. Let us help you fill your pantry and freezer by preserving food at home. Join online via Zoom using your laptop, tablet, smartphone, or any device with internet access. Classes are free and we invite you to register for any sessions you are interested in.

Classes are offered on Thursdays from 1-2 p.m. or 6-7 p.m. ET. Sessions include:

• February 6 - Planning for Preservation
  • Plan for food preservation with us. Topics will include garden planning tips and seed selection as well as timing and management of your seedlings, and an overview to prepare for preservation.

• February 13 - Beans, Beans, and More Beans
  
  • Beans, beans, and more beans. This program will cover how to home can dry beans from start to finish using a pressure canner. Also, learn about preparing the finished product.

• February 20 - Preserving the Sale
  
  • Freezing is a great method to help you save money. Learn best practices for purchasing foods on sale and freezing for later use.

• February 27 - Soups & Chilis
  • Canning and freezing homemade soup or chili can keep you warm all winter long. Learn the proper techniques to preserve them safely.

• March 6 - Sweet, Sweet Maple Syrup
  • From tree to table, making and preserving maple syrup at home.

• March 13 - Canning: Back to Basics
  • Whether a beginner to home canning or looking for a refresher on best practices, this class is for you. Join us to learn how to properly use your water bath and pressure canner.

• March 20 - Preserving Toppings: Jam, Jelly, Syrup & Sauces
  
  • Learn preservation tips and recipes to use your frozen berries for tasty syrups, sauces, jams, and jellies in the winter.

• March 27 - Using What I Preserved Last Summer
  • Join us for ideas to use the foods you preserved last summer to create something tasty. Let's empty the pantry and freezer to make room for this year's harvest!

• April 3 - Preserving Proteins that Swim, Walk, and Fly
  
  • Discover preserving tips for fish, meat, and poultry.

• April 10 - Foraging and Preserving Michigan Plants
  • Some of us are green thumbs, and some of us like to forage for our food - maybe you do both! It is important to make sure that the plants you pick in the wild are safe AND we preserve them safely.

• April 24 - Preserving Spring Produce and Herbs
  • Fresh produce like rhubarb and asparagus will soon be available. Join us to discover how to preserve produce and herbs from your spring harvest.

• May 1 - Tools of the Trade
  • Join us and explore the variety of food preservation equipment and tools needed for canning, freezing, and dehydrating food safely at home.

• May 8 - Preserving for Outdoor Adventures
  • Whether you travel, camp, or hike, we have some great tips to keep your food safe. Learn how to dehydrate foods for snacks and meals and get some good recipe ideas!

• May 15 - Preservation Old and New, What Not to Do
  • Antiquated preservation methods and modern preservation myths can lead to foodborne illness. Join us for the most current methods and safe recipes.

• May 29 - Strawberries - More Than Just Jam
  
  • It's strawberry season. Explore how to can, freeze, and make jam with this popular fruit. Preserve your strawberries now to enjoy all year long.

• June 5 - Top it Off with Preserved Dressings and Condiments 
  • There's nothing better than homemade condiments to top off your favorite burger or sandwich. Discover some tasty preservation recipes for relishes, mustard, ketchup, and more. Also, learn to make flavorful homemade dressings to spice up your salad.

• June 12 - Veggies - From Garden to Freezer
  • Learn how to freeze your garden-fresh vegetables by blanching and freezing. We'll discuss what blanching is, what to blanch, and tips for freezing veggies.