Learn the art and science of food preservation and preparation using current research-based techniques.
We offer canning, freezing, dehydrating, fermenting, cheese-making, and other food workshops.
Have a food preservation or safety question?
Master Food Safety Advisors are available year-round. Email us your questions or call 970-498-6000.
CSU Extension Resources
Colorado State University Extension's strong food preservation & safety knowledge base can help you safely make your food last longer.
Food Smart Colorado offers reliable information to help you make informed choices about food, nutrition, health, and food safety. With easy-to-understand resources on everything from storing fresh produce to managing dietary needs, it's a valuable hub for consumers, educators, and health professionals alike.
Preserve Smart is your personalized guide to safe, home food preservation. Select your state and food item to get step-by-step, research-based instructions tailored to your elevation and method—whether you’re canning, freezing, drying, or fermenting. It’s your go-to tool for safe, seasonal food preservation.
Basics of Preserving Food Safely:
An overview of the basic methods of food preservation: canning, freezing and dehydration. Learn about equipment needed and best methods for particular foods.
Water Bath Canning
Learn how easy it is to safely can high-acid foods in this recorded webinar. The boiling water canning method can be used to preserve a large variety of foods including fruit, salsa, pickles, tomatoes, jams, jellies and more. This class is great for beginners or those wanting to refresh their skills and get the latest information on water bath canning.
Jams and Jellies
Fall is a great time to make jams and jellies. This class covers the basics of how to make jam/ jellies from flavorful summer fruits, including:
The importance of using a trusted recipe
Different methods of making jam and jellies
Resources and tips for success
Water bath canning basics to ensure safe preservation
Dehydrating Foods, Leathers, and Jerkys
Interested in dehydrating foods but not sure where to start? Join this class to learn the basic methods for drying fruits, vegetables, leathers and jerkies. Come away knowing what equipment you’ll need and how to prepare. You’ll also come away with creative ideas for using dehydrated foods!
This is a recorded webinar originally held on September 14th, 2022
Pickling Vegetables
If you love pickles, learn how to make your own! This recorded webinar covers a variety of refrigerator pickles in addition to water bath canning pickles, relishes, salsa and chutney.
This webinar was originally recorded on September 29th, 2022
Pressure Canning
Are you curious about pressure canning but nervous about trying it? Pressure canning is an excellent way to preserve low acid foods like vegetables, meat, stocks, and soups. Take this opportunity to calm your fears! Learn the steps to safely and confidently pressure can.
This webinar was originally held on Oct. 4th, 2022
Sauerkraut and Fermented Vegetables
Natural fermentation is one of the oldest means of food preservation. Learn the science of preparing and storing sauerkraut and fermented vegetables safely.
Master Food Safety Advisors are Dedicated Volunteers
Colorado State University Extension Offices receive numerous calls concerning food preservation and home food safety: How long can I keep leftovers? How should I safely thaw a turkey? How do I preserve tomatoes? How do I adjust my canning for altitude?
Master Food Safety Advisors (MFSA) receive 30 hours of hands-on, research-tested food safety and preservation instruction. After completing the training and passing a written exam, MFSA volunteers give back 30 hours of service helping others practice safe food handling and preserve food successfully at home.
MFSA Volunteers:
Conduct demonstrations and assist with workshops
Test pressure canner gauges
Staff exhibits at county fairs and farmers markets
The Partnership for Food Safety Education develops and promotes effective education programs to reduce foodborne illness risk for consumers.
Our food safety messages for consumers are rooted in science. We convene scientific and communications experts to develop concise, actionable food safety educational materials.
Blog by the Family & Consumer Science Agents and Specialists that encourages lifelong physical, financial and emotional health and well-being to Coloradans.
The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.
Basics of Preserving Food Safely
Are you curious about preserving the harvest this season? Join this class to learn about three different methods you can start using right away including canning, freezing and dehydrating. Learn about the equipment needed and the best methods for different foods.
Water Bath Canning
Learn how easy it is to safely can high-acid foods in this workshop. The boiling water canning method can be used to preserve a large variety of foods including fruit, salsa, pickles, tomatoes, jams, jellies and more. This class is great for beginners or those wanting to refresh their skills and get the latest information on water bath canning.
Jams, Jellies and Fruit Spreads
Fruit, pectin, acid and sugar, are the only essential ingredients you need to make delicious homemade jam. Learn how easy it can be to safely preserve seasonal fruit by freezing or using a water bath canner.
Pickling Vegetables
If you love pickles, learn how to make your own! This workshop will cover a variety of refrigerator pickles in addition to water bath canning pickles, relishes, salsa and chutney.
The Art and Science of Dehydrating Foods
Interested in dehydrating foods but not sure where to start? Join this class to learn the basic methods for drying fruits, vegetables, leathers and jerkies. Come away knowing what equipment you’ll need and how to prepare. You’ll also come away with creative ideas for using dehydrated foods. This class is great for hikers!
Pressure Canning
Are you curious about pressure canning but nervous about trying it? Pressure canning is an excellent way to preserve low acid foods like vegetables, meat, stocks, and soups. Take this opportunity to calm your fears! Learn the steps to safely and confidently pressure can this workshop.
Sauerkraut and Fermented Vegetables
Natural fermentation is one of the oldest means of food preservation. Learn the science, a bit of history and how to prepare and store sauerkraut and fermented vegetables safely.
Larimer County Colorado State University Extension
Colorado State University Extension is an equal opportunity provider. Colorado State University does not discriminate on the basis of disability and is committed to providing reasonable accommodations. CSU’s Office of Engagement and Extension ensures meaningful access and equal opportunities to participate to individuals whose first language is not English. Colorado State University Extension es un proveedor que ofrece igualdad de oportunidades.
Colorado State University no discrimina por motivos de discapacidad y se compromete a proporcionar adaptaciones razonables. Office of Engagement and Extension de CSU garantiza acceso significativo e igualdad de oportunidades para participar a las personas quienes su primer idioma no es el inglés.
