Penn State Extension will offer three workshops in Lancaster County this summer aimed at both new and experienced home food preservers. All workshops will take place in the training room in the basement of the Farm and Home Center, 1383 Arcadia Road, Lancaster.

The programs will be Jams and Jellies on Wednesday, July 17, from 10 a.m. to noon.; Pressure Canning on Wednesday, July 24, from 9 a.m. to noon; and Introduction to Drying on Thursday, Aug. 29, from 10 a.m. to noon. The home food preservation series will provide attendees with the scientific background, preparation tips, and safe processing methods to preserve food at home.

In Jams and Jellies, participants can learn the basics of water bath and atmospheric steam canning for processing jam and jelly, techniques for making cooked and freezer jam and jelly, recipes for reduced-sugar and no-sugar-added jam and jelly, and other skills.

Pressure Canning will cover the basics of using a pressure canner based on current U.S. Department of Agriculture canning guidelines. Pressure canning is the only safe way to can low-acid foods, such as vegetables and meats, organizers noted.

Introduction to Drying will highlight various methods for drying fruits, vegetables, herbs, and meats to ensure a safe and delicious outcome. These methods include oven drying, using a dehydrator, microwave drying, and air drying.

Space is limited, so preregistration is required. Each workshop has a registration fee, with the registration deadline a week before the event.

To register, visit http://extension.psu.edu/food-preservation-workshops-webinars or call Penn State Extension customer service at 877-345-0691 on Mondays through Fridays from 8:30 a.m. to 5 p.m.