Interested in preserving your own or locally grown foods for shelf-stability? There is more to canning than putting foods into a jar. Join us to learn the associated risks, science behind preventing the risk, recipe terms, and a hands-on workshop.
This workshop will focus on using a boiling water bath canner to process jars of jams and other acidic foods for shelf-stability. Totally new to canning? Don't worry. We will provide an introduction to canning during this workshop. If you've been canning a while, you might be surprised at some recommended changes over the years.
We will also cover the best practices for freezing produce to preserve flavor and nutrition. We’ll discuss everything from food safety and equipment basics to helpful tips and recipes, so you’ll leave confident and ready to preserve your seasonal favorites at home.
Join us May 15th, 2025, at 10:30 a.m. at the Sampson County Extension office Kitchen. Sydney will walk you through how to safely can high-acid foods as we water-bath can a food item together!
Class cost is $15. Class size is limited due to the hands-on nature of the workshop and is on a first-come first-serve basis. Payment is required to reserve your spot.
