Did you know that some canning recipes published prior to the mid-1990s are not considered safe?

Much research has been completed to ensure the safety of home canned goods since then — this means “grandma’s recipes” or “the way it’s always been done” may not be safe.

The WVU Randolph County Extension Service offers help in answering food preservation questions as well as classes on the subject.

If you are interested in learning to preserve your garden’s bounty (or the bounty of those at farmers markets) or just need a refresher course in how to preserve your foods, the WVU Extension Service can help.

There is nothing like the taste of fresh-from-the-garden vegetables and fruits. But food begins to spoil quickly after harvesting unless it is preserved. Let WVU Extension’s food and nutrition specialists guide you through the food preservation process.

Canning, placing foods in jars or cans and heating properly to a specified temperature, is a way to preserve many foods.

The high heat destroys microorganisms and inactivates enzymes to preserve the safety and quality of the food.

This summer, evening sessions will target water-bath canning and pressure canning. You can register for the following classes by calling the WVU Randolph County Extension Service at 304-636-2455. This is a two-day class and includes both topics

Water-Bath Canning: Learn the basics of up-to-date food preservation techniques and safe preservation methods. Participants will can acid products such as jam, salsa, or pickles and take home items canned.

Pressure Canning: Learn the basics of up-to-date food preservation techniques and safe preservation methods. Participants will can low-acid products such as green beans, other vegetables, beans, or meat and also learn basics of drying or freezing. Participants will take home items prepared.

Dates (Two Options): Tuesday, May 2 and Wednesday, May 3, or Monday, May 8 and Tuesday, May 9. Both two-day classes are offered from 1-4 p.m. and 5-8 p.m.

Location: 4-H Camp Pioneer, Beverly.

Registration: Pre-registration is required on or before April 28 by calling 304-636-2455. Space is limited, call early.

Cost: There is a cost per person to cover the cost of ingredients for the two-day class.

For information on food preservation or to register for food preservation classes call the WVU Randolph County Extension Service at 304-636-2455.