SW New Mexico News

The fresh tangy aroma of ripe berries and orange zest filled the room at the New Mexico State University Otero County Cooperative Extension office during a canning workshop for jams and jellies on May 30.

The workshop, led by Kelly Knight, the Otero County director and family and consumer sciences agent, drew an eclectic group of participants eager to perfect their canning abilities and transform simple fruits into delicious jams and jellies.

This workshop provided participants with comprehensive knowledge of canning procedures, including the science of pectin and the balance of sugar and acidity. Before the hands-on activity began, Knight gave an informational presentation on the do’s and don’ts of canning. She covered crucial topics such as foodborne illnesses, how long freshness dates can last, and proper handling of hot mason jars.

Participants selected their preferred flavors of jam or jelly and were grouped accordingly to begin the canning process. Each group began by cleaning their workspace and preparing the fruit. Hygiene, including washing hands before starting, was emphasized during the informational presentation to ensure safe food-handling practices.

The next canning workshop will be held June 28 in Deming, New Mexico. To find canning workshops and other Cooperative Extension activities across the state, visit https://aces.nmsu.edu/calendar/.

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Written by Jazmyn Garcia

CUTLINE: New Mexico State University’s Cooperative Extension Service held a canning workshop May 30 in Otero County where Courtney McCary Squyers worked hard to perfect her peach jelly. (NMSU photo by Jazmyn Garcia)

CUTLINE: Nancy Lee Joyce prepared her canned jelly goodness at New Mexico State University’s Cooperative Extension Service canning workshop May 30 in Otero County. (NMSU photo by Jazmyn Garcia)

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