Register early to save your spot; space in the three hands-on workshops is limited to 16 to ensure a quality experience.
Basics of Safe Canning
Tues. May 22, 2018; 6:30–9:00pm
With the right recipes and methods, it’s easy to provide your family with safe, nutritious home-canned products.
Learn the basics of food safety and canning skills, including bacteria and food spoilage, canning equipment, and canning high/low acid foods.
This class is essential for anyone new to the science of canning as well as for those needing an update on the most recent research and changes to home canning procedures. We strongly encourage anyone taking one or more of the hands-on classes to take this class as well.
Demonstration of hot water bath & pressure canning, no hands-on.
Jams, Jellies, and Spreads
Tues. June 12, 2018; 6:30–9:00pm
Delight in the bright flavors of fresh fruit and discover how easy it is to capture sunshine in a jar. Learn how to create that perfect balance of fruit, sweetener, and other ingredients to enhance flavor and shelf life with research-based recipes. Low and no sugar recipes covered. After a short presentation on the basics, teams of no more than four will work together to make and process a batch of jam from locally grown fresh berries. Everyone takes home a jar of just-made jam! Space is limited!
Tomatoes, Salsa, & Relish
Tues. July 3, 2018; 6:30–9:00pm
Learn how to turn the local abundance of tomatoes and fresh vegetables into jars of color and flavor for the dreary days of winter. After a short presentation on the basics, teams of no more than four will work together to make and process a batch of salsa from locally grown fresh ingredients. Everyone takes home a jar of fresh canned salsa! Space is limited!
Pickling and Fermenting
Tues. July. 24, 2018; 6:30–9:00pm
Crisp, tasty pickles are the ultimate test of a canner’s skill. Learn how to make a great product every time. In addition, we’ll look at the traditional art of fermentation with a hands-on sauerkraut-making session. After a short presentation on the basics, teams of no more than four will work together to make and process a batch of quick pickles as well as a jar of sauerkraut from locally grown fresh cukes and cabbage. Everyone takes home a jar of fresh canned pickles and starting to ferment sauerkraut! Space is limited!