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Dry it: You’ll like it!
Drying is one of the oldest methods of food preservation. Drying food is simple, safe and easy to learn. This session explores how drying preserves food, food suitable for drying and tips to dry food safely. Join University of Minnesota Extension food safety educator, Suzanne Driessen learn what foods need to be pasteurized after drying, how to pretreat fruit and condition fruit after drying, which vegetables need to be blanched before drying and how to test for doneness.

Aug 20, 2020 02:00 PM in Central Time (US and Canada)

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Webinar is over, you cannot register now. If you have any questions, please contact Webinar host: Suzanne Driessen.