Home Food Preservation - Jam and Jelly Making will be offered on Thursday, June 6, from 6:30 to 8:30 p.m. at Penn State Extension Chester County Office, 601 Westtown Road, West Chester. The class will be held in the Government Services Center.
The program will explain the scientific reasoning behind today's recommended methods for making and processing jam and jelly, while dispelling food preservation myths and unsafe practices of the past. The class will offer the basics of water bath and atmospheric steam canning for processing jam and jelly, techniques for making cooked and freezer jam and jelly, the various types of pectin products and their use for a proper set, the essential nature of various ingredients to a quality product, recipes for reduced-sugar and no-sugar-added jam and jelly, and how to trouble shoot problems.
Readers may register at https://extension.psu.edu/food/preservation or by calling 877-345-0691.
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