K-State Research And Extension

If you see me ckeck in to the K-​State Research and Extension building, it’s not because I’m taking a class (though a canning class would be really cool), it’s because I’m participating in a consumer research study conducted by the K-​State Sensory and Consumer Research Center.
A while ago I signed up to be on their email list and completed a basic screener about my occupation and background, and occasionally (every 6 months or so) I receive a survey inquiring about particular interests in a specific product. If my interests match what they are looking for, I’m invited in to partipate in a taste test. I have been involved in research invovling spaghetti-​os, juice, my all time favorite BACON, and others. Typically the taste tests last about 20 minutes, you are required to answer questions based on the food you eat, and then on your way out you receive around $ 40.
If you don’t mind tasting random food and want to earn a couple extra bucks, I recommend that you go to their webiste and complete the participant survey. An easy (and sometimes delicious) way to make a few extra bucks.

I agree with Michelle. I was one of her companions that attended both classes.
I have been water bathing forever but thought I would take the classes for pointers. They are very by the book to the point of scaring people. Although you can not scare me.
They just want everyone to be safe and today’s standards are much higher than in Grandma’s day which is when I learned to can and by my Grandmother. I will still use her recipes safe or not by today’s standards. I haven’t gotten sick yet from her pickles or peach butter.
The 1^st class did have some really good pointers and I actually learned a couple things I didn’t know. (Not that I am a know it all).
The Beginners class they offer several times a year in several locations. If you can find the right location. Poor communication on that end. The Advanced classes which is Pressure Canning is only given once a year at the Extension center. You can find the schedule here:
The presenter was knowledgeable but not using her own power point so she had to keep skipping around the 1^st night. The 2^nd night there wasn’t as much skipping around.
This was a more hands on class and we chopped some veggies, cooked them, put them in the jars, put the lids and rings on and had 3 different canners to work with. 2 weighted and 1 gauge. The gauge one went perfectly the 2 weighted had issues.
I grew up with a weighted canner so I knew the obstacles that comes with those. 1 ran out of water and the explained what to do if this happens. The other exceeded 15 psi and the safety value blew off. Which can be dangerous but no one was hurt. The best part was everyone in the class ran away from the stove and Michelle, Carl and I ran to the stove to see the explosion. Like I said you can’t scare us.
I would say if you have water bathed before skip class 1 and go straight to 2. If you have done neither, do both classes you will learn something.
The salsa we made in class was nasty it tasted like eating tomato paste straight, they need a new recipe. The soup is okay but needs spice.
Oh and the classes are only $ 15 night.

Last night I finished the second of the canning (as in, how to safely put food in jars) classes that are offered at the KState Extension Office. Both of these courses are very BY-THE-BOOK-DO-IT-OUR-WAY-SO-YOU-DON“T-POISON-PEOPLE. I get that safety is very important and botulism kills, but the way these classes are taught leaves you almost afraid to get creative in the kitchen. Almost… I live life on the edge and plans are already forming in my head. ;)
The first class, Water Bath Canning, started out pretty rough. A reminder email went out to all who enrolled but it did not include any information other than the date and time. Anyone who went to the website to figure out where this class would be held ended up at the wrong building. This happened to about half of the class, including me and my 2 companions. Class started late and it was after 10:30 before I got home Monday night.
There was a lot of really good information, but the handouts were lacking and the presenter didn’t have her powerpoint available as a handout (although we can go online and download it).
Monday night we canned a salsa recipe, one of the ingredients was canned tomato paste… I REALY wish they had chosen a different recipe. While I learned a lot and now feel confident that I can handle water-​bath canning, the finished product we took home with us is just awful.
There were a handful of staff assisting in the kitchen with the hands-​on part of both classes. Monday night everyone was disorganized and a bit cranky. If you asked a question you were likely to hear 3 or more answers to it. Things were definitely smoother on Wednesday night when the topic was Pressure Canning and most of the kitchen staff were in better, friendlier moods.
The email reminder for Wednesday did a MUCH better job of communicating the important details, even reminding us to bring our pressure canner dials in for testing if we had them. We had the same presenter but it went quicker because there was less basic information to cover. We got right to work in the kitchen but again, it was a rather boring recipe. This time we made vegetable soup. Onions, potatoes, lima beans, tomatoes and carrots. The only seasonings were salt and pepper. While I’m sure the end result is very healthy, I don’t expect it to taste great. Not only is everything that’s taught here BY-​THE-​BOOK, it’s BY-​THE-​DIET too.
There were a couple of equipment failures last night which really worked out to be great teaching moments. We learned what to do if your canner runs out of water, your jars don’t seal or if the darn thing nearly blows a gasket on you. It was quite exciting there for a while and no one was hurt.
I learned a lot and feel confident that I can start caning on my own. The facility is beautiful with an amazing professional kitchen. All in all, I’m glad I enrolled and I feel I got my money’s worth ($ 15/​class). I would probably take another class from the KState Extension office but it would have to be a more advanced topic.