In this four-hour hands-on session you will learn about the tradition of canning and preserving, how to get started, deciding what to can and preserve, and the two methods of canning and preserving (water bath and pressure canning), tools of the trade, as well as how to make jams and jellies. Everyone will leave with a jar of pickled vegetable that they created themselves. You will also take home several recipes and an extensive list of resources for use at home.
Space is limited, registration is required by September 14. $30 ($25 members). Tuesday, 12:00 PM – 4:00 PM.
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