Home Food Preservation Workshops

Before canning season gets into full swing, it is a great time to learn about the correct way to preserve foods. There are a few basic guidelines to keep in mind: 

Lids (or flats) are intended for single use. Do not reuse lids. Freeze foods as an alternative.
Select and follow recipes that have been tested and approved by the USDA. Ingredient substitution or measurement changes can change the acidity of the food, resulting in an unsafe product.
Boiling water canning (hot water bath) is the method used for acidic foods: most fruit, most tomatoes, salsas, pickles, fermented foods, and fruit spreads (jams, jellies, conserves, preserves, marmalades, and butter).
Use a pressure canner for low-acid foods: vegetables, meats, poultry, seafood, and legumes such as beans.

Join us to learn how to safely can and preserve food using the pressure canner and boiling water methods. Safe practices and principles will be discussed along with a hands-on demonstration of each method.

Pre-registration is required. Each workshop is $10 to cover the cost of materials.

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