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Virginia Tech Preservation Workshop

The Basics of Home Food Preservation

Virginia Tech Campus

Dr. Renee Boyer

Dr. Ben Chapman

March 7-8, 2011

Training consisted of the History and consequences of food preservation, the Science behind food preservation, Hands-on Activities (pressure and water bath canning of whole tomatoes, green beans, salsa, and strawberry jam), and dehydration.

Chapman slides

Boyer slides


About Audrey Kreske

Food Safety Extension Associate at North Carolina State University in Raleigh, NC

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