Online Course Description
Online classroom instruction on campus.eXtension.org uses University of Idaho Moodle software monitored and facilitated by UI and OSU Extension Educators. Participants use their own computer or device.
Each lesson includes online text (that can be downloaded and printed), on-line forum to facilitate student discussion, a weekly real-time chat to interact with classmates and a quiz to assess student knowledge.
The online course opens on January 20 and concludes on March 4.
Chat sessions and the virtual Preserve-along will be available through Zoom links sent to you by email. The Zoom App is not required to participate. If you are new to Zoom, participants will be invited by email to a practice session on January 20 at 1:00 pm, Pacific time.
Weekly Lessons
- Foodborne Illness – causes and prevention
- Spoilage and Canning Basics
- Canning High Acid Foods
- Canning Specialty High Acid Foods – pickles, salsa, jams, jellies, etc.
- Canning Low Acid Foods
- Freezing and Drying
At the conclusion of the coursework an optional final exam is given. Participants will have two weeks to complete the final exam. Certificates will be awarded for those scoring 70% or higher.
Hands-on lab or virtual preserve-along
At this time OSU Extension faculty are unable to determine whether we will have hands-on training in 2022 as we have in past years. We will decide with the most current COVID-19 case rate information and Oregon Health Authority guidance available in late January, 2022. Registration will be a separate process for the hands-on experience.
Cost
$35.00 for six-week series of on-line classes. Class size is limited. Register early!
No refunds after January 14.
The University of Idaho and Oregon State University provide equal opportunity in education and employment on the basis of race, color, religion, national origin, gender, age, disability, or status as a Vietnam-era, as required by state and Federal laws.
In compliance with the Americans with Disabilities Act of 1990, those requesting reasonable accommodations need to contact Laura Sant one week prior to the starting date of the program at [email protected]
