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Basic Canning
Description
Enjoy your summer harvest all winter long! Learn what you need to know to start safely canning fresh food at home. You’ll leave with the skills you need to can jams, tomatoes, chutneys, quick pickles and more.
In this class we will:
- Demystify food safety and alleviate fears of botulism
- Introduce water bath canning basics including necessary equipment, basic process and expert tips for being successful
- Learn the best types of food to preserve through canning and recipes for getting started
- Practice making jam with seasonal fruit and canning it
This in-person class will feature a conversational lecture, hands-on activities, and time for questions and answers with the instructor. A detailed outline with recommended resources will be provided. Class size is limited to about 15 people, and we will be following current public health recommendations.
Come prepared to have fun and get messy. Cost of class includes supplies — you will take a small sample home.
