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Basic Canning for Beginners
Description
Enjoy your summer harvest all winter long! In this 5-hour, day-long workshop, we’ll dig into what you need to know to start safely canning fresh food at home. You’ll leave with confidence and the skills you need to can jams, tomatoes, chutneys, quick pickles and more, using a water bath canning method.
Topics in this class include:
- Demystifying food safety and alleviating fears of botulism
- An overview of water bath canning, covering necessary equipment, basic process and expert tips for being successful
- Recommendations for the best types of food to preserve through canning and recipes for getting started
Activities in this class include:
- Reviewing recipes and resources
- Cooking and canning jam with seasonal fruit
- Preparing and canning a simple relish with summer veggies
This workshop will be held indoors with a combination of conversational lecture, show-and-tell, taste testing, and hands-on activities. Class will take place on Saturday, August 9th from from 10 a.m. – 3:00 p.m., and will include a half hour break for lunch.
Class size is limited to about 15 people and we will be following current public health recommendations. Cost of class includes supplies – you will take two samples home.
