Canning Workshop: An Introduction to Pressure and Water-bath Canning

During this 3-hour session, Dr. Drew Crain will teach participants the basics of both pressure canning (for foods such as green beans and corn) and water-bath canning (for foods such as salsa, pickles, and jam).

Workshop activities:

After a brief introduction to the science of food preservation through canning, participants will be instructed through the preparation and canning of green beans using pressure canning and salsa through water-bath canning. For salsas, we will do much taste-testing during the session!

What participants take home:

Workshop participants will go home with:

1. Canned green beans

2. Canned salsa

3. A “Canning 101” handout including recipes

4. Skills necessary for a lifetime of canning

Produce for this canning workshop will be sourced from a local favorite, Rutherford's Farm!