{"id":657,"date":"2020-09-17T11:11:54","date_gmt":"2020-09-17T15:11:54","guid":{"rendered":"http:\/\/lakerblogs.lssu.edu\/lakercast\/?post_type=podcast&#038;p=657"},"modified":"2021-03-03T16:25:23","modified_gmt":"2021-03-03T21:25:23","slug":"sustainability-series-beth-waitrovich-stephanie-ostrenga-sprague-msu-extension-home-food-preservation-demonstration","status":"publish","type":"podcast","link":"https:\/\/lakerblogs.lssu.edu\/lakercast\/podcast\/sustainability-series-beth-waitrovich-stephanie-ostrenga-sprague-msu-extension-home-food-preservation-demonstration\/","title":{"rendered":"Sustainability Series: Beth Waitrovich &amp; Stephanie Ostrenga-Sprague MSU Extension &#8220;Home Food Preservation Demonstration&#8221;"},"content":{"rendered":"<p>This virtual presentation featuring Beth Waitrovich and Stephanie Ostrenga-Sprague with MSU Extension will cover the basics of food preservation including equipment needed, ways to preserve food including canning, freezing and dehydrating, what foods need to be canned in a pressure canner and what can be processed in a hot water bath or steam canner.<\/p>\n<figure id=\"attachment_658\" aria-describedby=\"caption-attachment-658\" style=\"width: 386px\" class=\"wp-caption alignnone\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"658\" data-permalink=\"https:\/\/lakerblogs.lssu.edu\/lakercast\/podcast\/sustainability-series-beth-waitrovich-stephanie-ostrenga-sprague-msu-extension-home-food-preservation-demonstration\/image002-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/lakerblogs.lssu.edu\/lakercast\/wp-content\/uploads\/sites\/5\/2020\/11\/image002.jpg?fit=700%2C906&amp;ssl=1\" data-orig-size=\"700,906\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"MSU Extension Home Food Preservation flyer\" data-image-description=\"&lt;p&gt;Home Food Preservation Demonstration&lt;\/p&gt;\n\" data-image-caption=\"&lt;p&gt;Home Food Preservation Demonstration&lt;br \/&gt;\nMSU Extension&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/lakerblogs.lssu.edu\/lakercast\/wp-content\/uploads\/sites\/5\/2020\/11\/image002.jpg?fit=386%2C500&amp;ssl=1\" class=\"size-large wp-image-658\" src=\"https:\/\/i0.wp.com\/lakerblogs.lssu.edu\/lakercast\/wp-content\/uploads\/sites\/5\/2020\/11\/image002.jpg?resize=386%2C500\" alt=\"Home Food Preservation Demonstration\" width=\"386\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/lakerblogs.lssu.edu\/lakercast\/wp-content\/uploads\/sites\/5\/2020\/11\/image002.jpg?resize=386%2C500&amp;ssl=1 386w, https:\/\/i0.wp.com\/lakerblogs.lssu.edu\/lakercast\/wp-content\/uploads\/sites\/5\/2020\/11\/image002.jpg?resize=232%2C300&amp;ssl=1 232w, https:\/\/i0.wp.com\/lakerblogs.lssu.edu\/lakercast\/wp-content\/uploads\/sites\/5\/2020\/11\/image002.jpg?w=700&amp;ssl=1 700w\" sizes=\"auto, (max-width: 386px) 100vw, 386px\" \/><figcaption id=\"caption-attachment-658\" class=\"wp-caption-text\">Home Food Preservation Demonstration<br \/>MSU Extension<\/figcaption><\/figure>\n<p><a href=\"https:\/\/lakercast.s3.amazonaws.com\/Library\/SustainabilitySeries\/HomeFoodPreservation20200910\/MSUExtensionHomeFoodPreservation_player.html\">Click here for the closed captioned version<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This virtual presentation featuring Beth Waitrovich and Stephanie Ostrenga-Sprague with MSU Extension will cover the basics of food preservation including equipment needed, ways to preserve food including canning, freezing and dehydrating, what foods need to be canned in a pressure canner and what can be processed in a hot water bath or steam canner. 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