Feb 24, 2017 | View All Issues
Drying fruits, vegetable and meats is one of the oldest methods of food preservation. With a dehydrator there isn’t really anything you can’t preserve through drying.
Unlike some recipes where you can’t control sugar content, dehydrating gives you room to experiment and preserve food with low sugar, low salt and high flavor.
Come spend the morning with us and learn the various methods of dehydration. Learn how to use food you have preserved.
We will also discuss creating dehydrated meals for use in backpacking and emergency preparedness.
Check in begins at 9:30 am. Class begins at 10 am sharp.
Classes are held at the Robert J. Cabral Agricultural Center, 2101 E. Earhart Ave., Stockton, CA 95206 in the Calaveras Room.
Registration Deadline is March 13, 2017
Space is limited!
If you need assistance or accommodations, please contact the UCCE Master Food Preservers of the Northern San Joaquin Valley at 209-953-6100.
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