Food Preservation Programs Offered

Many people are developing an interest in home canning with the goal of saving money or simply eating fresh local foods throughout the year. Food safety is an essential part of the canning and food preservation process, whether the food comes from a garden, a local farmers’ market or the supermarket.


An excellent way to learn about safe food preservation is through food preserver programs offered by University of Wisconsin-Extension Master Food Preservers Pam Peterson and Jenny Spude.


The food preservation programs are designed to introduce participants to the basics of food safety and home food preservation. Participants will learn how to deal with the abundance of green beans, pickling cucumbers, tomatoes and apples in their gardens and how to safely and easily preserve these foods.

Participants will receive enough produce, jars and lids to preserve two quarts of each product. Participants are also encouraged to bring their own produce, jars and other supplies if they wish to process more than two quarts during the workshops.

Most classes are scheduled at the Northeast Wisconsin Technical College kitchens located on the NWTC Campus at 229 N. 14th Avenue, Sturgeon Bay.

Space is limited and registration is required for these free programs. To register for all or some of them, contact the Extension office at 920.746.2260.


Food Preservation Topics Covered


July 21:  Blanching and Freezing Green Beans, 10 am – noon, NWTC Campus

August 8:  Canning Dill Pickles, 10 am – noon & 2 – 4 pm, Door County Fair, Junior Fair Bldg., Demo Only – No pre-registration required!

August 27:  Tomatoes – Canning and Freezing, 10 a – noon, NWTC Campus

October 8:  Applesauce – Canning and Freezing, 10 a – noon, NWTC Campus