The food preservation series is intended to provide a hands-on learning experience for beginners and advanced canners.

The Schedule is as follows:
4/30/19 6 pm – 8:30 pm Strawberry Jam
5/7/19 6 pm – 8:30 pm Strawberry Jam
5/21/19 6 pm – 10:00 pm Asparagus - Pressure Canner
6/4/19 6 pm – 8:30 pm Pickled Carrots
6/18/19 6 pm – 8:30 pm Pickles - Kosher Dills
7/2/19 6 pm – 8:30 pm Pickles - Kosher Dills
7/16/19 6 pm – 8:30 pm Pickles - Quick Sour Pickles
7/30/19 6 pm – 10:00 pm Peaches pressure canner
8/6/19 6 pm – 8:30 pm Peaches-water bath canner
8/9/19 6 pm – 8:30 pm Peach Salsa
9/10/19 6 pm – 8:30 pm Tomatoes - Pressure Canner
9/24/19 6 pm – 8:30 pm Tomato-Apple Chutney
10/8/19 6 pm – 8:30 pm Apple Butter
10/22/19 6 pm – 8:30 pm Apple Butter

There will be a typical workshop class lecture, followed by participants going into the kitchen to make the canned produce that they will bring home that day!

Cost: A $20 fee includes lecture/instruction, and all the equipment and produce to process your own preserved jar.

The University of Maryland Extension is an Equal Opportunity Employer and Equal Access Programs
If you need assistance to participate in any of our programs, please contact the Extension Office, 410-887-8090, 2-4 weeks before the program.