Two hours of classroom instruction in food preservation safety and home food preservation on Thursday August 27th from 6-8 p.m. We will discuss the latest food safety recommendations. Bring your equipment for safety checks or to learn what it does. The entire class can learn from the equipment or questions you bring. You do not need to have any equipment to attend the class. You will learn what items you might need to purchase for the type of canning that you want to do during the course.
Hands-on learning for beginning canners will be on Saturday August 29th with two time blocks 8 a.m.- Noon and 1-5 p.m. Space is limited and reservations are on a first come, first serve basis. You can bring your own produce, but will have to pick up canned food after the seals have set. Each group will get to choose what to can.
We will be using the book “Complete Guide to Home Canning” from the USDA. The contents of the book are available for download to any device that reads .pdf files. I prefer to have a paper copy of the book to have as a reference in the kitchen and to save my electronics from the sometimes sticky or wet canning process. Other handouts will be provided. We will have limited copies available for $15 each. First come, first served.