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Instructor: Marie Herman

Canning is a fantastic skill to have to preserve your harvest and provide a source of shelf stable long term food storage. Stop thinking it takes too much time, you’ll make mistakes, or the food will go bad. Marie will teach you how simple canning can be and you’ll be enjoying homemade stock, sauces, jams, jellies, pickles and more!

This will be a HANDS ON demonstration workshop including gear you need to get started, safety concerns, quality issues, necessary ingredients, what foods can and cannot be canned, storage, use of canned goods, how to evaluate recipes, etc.

Marie will cover pressure canning (required for processing meat, seafoods, and low acid vegetables like green beans or corn) and boiling water bath canning (used for jams/jellies, salsas, condiments, pickles, pie fillings, etc.). We will be making at least two items (one water bathed, one pressure canned).

Several canning cookbooks will be available for you to flip through and a few jars of Marie’s own home canned goodies to give you a small idea of the many items you can safely can at home.

If anyone has any food allergies, please communicate this information to the instructor because you will be sampling foods in class.

Handouts with information and recipes will be provided. Everyone will take home a jar of what you can.

Water Bath Canning: 9 am - 12 pm
Pressure Canning: 1 pm - 4 pm CANCELED

FEE: $35 or $30 when you register with a friend for one class!

This class is limited to 12 people. Only register if you will be attending. Prepayment by mail or online is required to reserve a seat.