Preserve @ Home-Oregon

Online Course Description

Online classroom instruction on eXtension.org/Campus uses University of Idaho Moodle software monitored and facilitated by UI and OSU Extension Educators.

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 access student knowledge.

The online course opens on January 16 and concludes on March 6. Participants can attend their choice of one hands-on lab, listed below.

Weekly Lessons

1. Foodborne Illness – causes and prevention
2. Spoilage and Canning Basics
3. Canning High Acid Foods
4. Canning Specialty High Acid Foods – pickles, salsa, jams, jellies, etc.
5. Canning Low Acid Foods
6. Freezing and Drying

At the conclusion of the coursework a 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

The hands-on lab will give Preserve @ Home-Oregon course participants an opportunity to practice using pressure and water-bath canners. Hands-on labs will be on:

     Feb 29 in Deschutes, Harney, Jackson, Klamath, Tillamook and Wallowa Counties

     March 7 in Columbia and Polk Counties

Cost

$55.00 for six-week series of on-line classes and a hands-on lab held in various regions around the state.

No refunds after January 13.