Home Food Preservation: Introduction to Preserving

The Home Food Preservation: Introduction to Preserving event will explain the scientific reasoning behind today's recommended methods for home food preservation while dispelling food preservation myths and unsafe practices of the past.

In recent years, there has been increasing interest in home food preservation. Canning, freezing, and drying are preservation methods that allow you to enjoy seasonal foods all year long. While these methods of home food preservation have existed for centuries, we have learned much about the science behind these methods in recent years.

About the Presenter:

Stacy Reed, M.S. is a Senior Extension Educator with Penn State Extension Lancaster County. She holds a bachelor’s degree in food science and nutrition science and a master’s degree from the Pennsylvania State University. She focuses on providing educational programs for health and wellness and food safety, technical support, outreach presentations, and community programming. 

As a Senior Extension Educator on the Food Safety team, Stacy is a certified ServSafe instructor and proctor, teaching ServSafe in Lancaster and Chester County. She teaches Cooking for Crowds: A Volunteer’s Guide to Safe Food Handling for Consumer Food Safety and Home Food Preservation. 

Before working for Extension, Stacy worked in the food industry as a scientist for Kraft Foods and as a technical service representative and Product Development Manager at Cargill Foods.