Penn State Extension is hosting “Home Food Preservation: Jam & Jelly” to explain the scientific reasoning behind today’s recommended methods for making and processing jam and jelly, while dispelling food preservation myths and unsafe practices of the past.

The workshop will cover:

The basics of water bath and atmospheric steam canning for processing jam and jelly.

Techniques for making cooked and freezer jam and jelly.

The various types of pectin products and their use for a proper set.

The essential nature of various ingredients to a quality product.

Recipes for reduced sugar and no sugar added jam and jelly.

How to troubleshoot problems.

Class will be from 6:30 to 8:30 p.m. Monday at the Penn State Extension Berks County Office, 1238 County Welfare Road, Leesport. Register at https://extension.psu.edu/food/preservation or by phone at 877-345-0691.