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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

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About Audrey Kreske

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

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