Explore the ancient art of food preserving with this introductory class to home canning. Instructors will de-mystify the entire process, from prepping fresh fruits and vegetables for canning, through simple jar sterilization, and the final step of water-bath processing. They'll highlight the essentials for safe canning, including the use of heat, sugar and acidifying agents such as vinegar.
Participants will make - and leave with - two jars of tasty preserved goods, as well as the knowledge and confidence to can at home an array of jams, preserves, chutneys, ketchups, pickles and salsas.
