Sunday July 16th from 3:00pm to 5:00pm – Hands on class need kitchen use (limit 12 people)
Introduction to Canning: Water Bath Canning
From preserving your garden harvest to putting up locally purchased produce, canning is a great way to preserve the season’s bounty. Unlike baking, home canning requires knowledge of the science behind food preservation. In this introductory class, participants will learn about the risk of botulism, an overview of proper techniques, and a review of the proper tools for canning.
After attending this class you will be able to safely can high acid foods such as fruit, salsa, pickles, tomatoes, jams, jellies and more.
Class will be held in Swink Hall. No Fee for Class, Fair Admission is required. Limited to 12 spaces.
If you register and are unable to attend, please email firstname.lastname@example.org or call 719-520-7880 and we will open your spot to another participant.