Yesterday was my first MSU (Michigan State University) sponsored food preservation course. The first class was an introduction to food preservation basics and had the capacity of 100 "students" there ranging from beginner with no experience canning food to some people with over 20 years of experience. So I felt pretty good about having the amount of years under my belt that I did.
We started this class with a poll about what types of food preservation we currently do and the ones we want to learn more about. I know that this was a basic intro class, but no matter your amount of experience, I believe getting a little refresher is beneficial.
There was a total of five instructors; each took about fifteen minutes and spoke about certain topics. All of the information shared I knew about, but along the way of canning (water bath or pressure canning), I found shortcuts here and there, but once the instructions began talking and explaining the reasons for each and every step, I realized my shortcuts could be harmful.
I appreciated every screen shot from the power point presentation that every instructor shared; along with their own personal experiences really aided in their teaching.
During the two-hour class (combined with a Q&A period afterwards, so many questions were asked (some I had never considered, but found valuable) and no answer was a one-word reply or answer. The instructors all took the time to answer each one thoroughly; as well as handing the question off to other instructors to share their own knowledge.
My next class is next Thursday for "Freezing & Blanching", and now that I have one class completed, I am really anxious for the next one.
While I am not taking every class on the schedule, I am taking a total of five of them. Some for refreshers; while others I need more assistance with to incorporate them into mu life.
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