Families and Health Classes in Kanawha County
Food PreservationEvery summer, do your thoughts turn to fresh fruits and vegetables from the garden or farmers market? From a time of plenty to a time of need, learn how to safely preserve that fresh produce for use throughout the year. During this hands-on class, participants learn safe food preservation methods for pressure canners and hot water baths. Current USDA approved guidelines are provided. Check the calendar for dates and times.
Next classes TBA – Call the WVU Extension Service Kanawha County Office 304-720-9573 to inquire.
Chop, blend and taste!
Cooking classes are conducted monthly in Extension’s well equipped teaching kitchen. Participants prepare and then taste all the recipes. Basic cooking skills are covered during each class such as knife skills and safety, proper measuring, etc. Each month is a different class topic such as Basic Cooking 101, Appetizers, Pie Baking and Wine-n-Dine On-a-Dime. There is a nominal fee for each class ($15-$25). Check the calendar for topics, dates and times.
Pressure Canner TestingPressure Canner Testing for canner lids with dial gauges is available in the Kanawha County Extension Office. In order to have your canner tested, bring only your canner lids with dial gauges. Free educational materials on food preservation are also available. Call the WVU Extension Service Kanawha County Office at 304-720-9573 to schedule a time before you start to can this season.
Child Development Education
Run, jump and play!Raising children is often referred to as the hardest but most rewarding job ever. The more knowledge you have of child development the easier the job and the better the rewards! Various topics include brain development, the stages of block play, literacy, open-ended art, guidance and discipline, etc. All classes are WV STARS accredited for child care providers but can easily be conducted for parent and community groups.
To schedule a class or learn more call the WVU Extension Service Kanawha County Office at 304-720-9573.