Food Processing for Urban Gardeners provides the necessary skills to harvest, prepare and preserve food from urban gardens. Learn the theory, practices and principles to store, can, dry and freeze the harvest. Current food safety guidelines and requirements are emphasized.
Designed for urban community gardeners, co-operative associations, municipal planners and environmental advocates wishing to identify the potentials and constraints for gardens in the urban environment.
By the end of the course, the learner should be able to:
- Select produce best suited for home food processing and preservation;
- Describe the key steps involved in canning, drying, and freezing foods as well as being able to describe the limitations of each methodology;
- Assess whether various processing and storage methods are appropriate for specific fruits and vegetables;
- Describe the basic mechanisms of food deterioration and how to minimize their impact;
- Develop a basic HACCP plan for home processing of fruits and vegetables;
- Interpret food safety guidelines as presented on the Canadian food inspection agency website; and
- Apply CFIA food safety guidelines to your own home food preservation work.
- Introduction to Food Processing Basics
- Food Dehydration and Drying
- Food Canning
- Quality Control and Product Storage
- Legislation and Guidelines
|Introduce Yourself Discussion||2%|
|Assignments (6 x 14%)||84%|
|Graded Discussions (2 x 7%)||14%|
Ontario Agricultural College; Department of Plant Agriculture
Royal Botanical Gardens
Applies Towards the Following Certificates
- Sustainable Urban Agriculture Certificate : Required Courses