Freeze to Preserve Classes

— Written By
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

One of the simplest and most cost-effective methods to preserve produce and meat is by freezing. While this may not be the best quality method for all produce, but it can be great for many! We will review best practices and recommendations for freezing and which foods this works best with as well as practice hands-on with a vacuum sealer. We will also review other freezing methods, such as in freezer zippered bags or in glass or plastic jars.

There is only ONE public class for this preservation method. Be sure to sign up quickly to reserve your seat! Class will be held in the Teaching Kitchen within the Government Building.

Registration is FREE (thanks to wonderful grants from Vidant Beaufort Hospital and NC Community Foundation-Beaufort-Hyde Unrestricted Fund) and is limited to 12 participants.

Public registration: July 14, 2021, 1:30–3:30 p.m.

Vacuum_sealer_with_food_sealed_on_wooden_table_and_rolls_of_plastic_for_sealingfresh sweet corn