In this webinar, learn which foods freeze well, why blanching improves the quality of frozen vegetables, the process of freezing at home, the right packaging materials to use, and storage recommendations.
Suzanne Driessen is an Extension food safety educator in her 24th year at the University of Minnesota. She develops and teaches food safety classes for the food industry and consumers. Her experience with food preservation started when she was 8 years old. Suzanne grew up in a family of 13 with a huge garden. In the summer, it felt like she worked in a small on-farm food processing factory. They canned everything and butchered and froze chickens too. Suzanne has a garden and preserves her harvest. Her favorite way to preserve garden produce is freezing. Her favorites are frozen corn, herbs, and tomatoes. Kelly Kunkel is an Extension Educator in Health and Nutrition with the University of Minnesota Extension Center for Family Development. Kelly's work has been dedicated to changing the food environment to improve food access and choice for low-income audiences through programming for food shelves, early care and education, and school settings. Kelly also enjoys gardening, and canning, and freezing produce.
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