Students in Anna Mastrontoni’s food prep classes at Oak Glen High School had a hands-on lesson in safe at-home food preservation. Zach White from the Hancock County Extension Office led a canning workshop focused on the importance of proper techniques and food safety. Students learned the fundamentals of the water bath canning method, a technique used to safely preserve high-acid foods. They prepared and canned jars of blueberry spice jam, gaining first-hand experience with sterilization, headspace, processing times and the science behind preventing foodborne illness. The workshop marks the eighth free canning class offered by the extension office this year. A pickling workshop is anticipated for late March. Those taking part included, from left, front, Brayden May, Luis Gudino and Kannon Davis; and back, Hope Buchanan, White, Avery Hall, Sideny Biancucci, Mastrantoni, Braxton Conroy and Connor Greynolds. Individuals interested in learning about the programs and services offered by the office can visit its Facebook page or e-mail White at zlwhite@mail.wvu.edu or call the office at 304-564-3805.

— Contributed