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Meat canning program rescheduled

| October 4, 2012

Coshocton – Please note, due to unforeseen events, this program has been rescheduled from the initially publicized date of Oct. 23 to Oct. 29.

Gardeners and other lovers of fresh produce are often interested in extending the season’s harvest by learning more about home-preserving their fresh picked bounty. The same can be said of people who raise livestock animals for food, purchase livestock at the county fair or simply want to take advantage of a really good sale at the grocery store. The Ohio State University Extension office will present a free Basic Meat Canning program 6:30 p.m. on Monday, Oct. 29, at the Coshocton County OSU Extension Office.

“The program focuses on the basics of home canning meat and meat products and is appropriate for people with all levels of experience,” said Kate Shumaker, Extension Educator for Holmes County.

“We emphasize the science behind preservation,” Shumaker said. “We want everyone who home cans foods to understand why certain procedures must be followed precisely to ensure a high-quality, safe product that they and their family can enjoy.”

The class will address basic food safety principles, how to safely prepare meat and meat products for canning, and principles of safe food preservation when canning meat and meat products.

The program is free and open to anyone, but reservations are required as seating is limited to 12 participants. An optional USDA Home Canning Guide is $10, and gauge testing is available for an additional $5. Appointments for canner testing are available from 4 – 6 p.m. on the evening of the program.

“All pressure canner gauges except weighted gauges should be tested for accuracy each year,” Shumaker said.

To reserve a spot in the class or to have your canner tested, download a registration flyer at coshocton.osu.edu or contact the Coshocton County office of OSU Extension at 622-2265.

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