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Water Bath Canning is recommended to preserve high-acid foods such as fruits, tomatoes, salsa and pickles. In this class Franny Eastwood& Kathy Goul, Family and Consumer Science Extension Agents, and Extension Master Food Volunteers will share the best practices for using a water bath canner. During this hands-on class, participants will make a jar of salsa, jam or jelly (based on produce available at the time of class) before taking their how-to guide and canned item home. Minimum age 16. Must have attended Food Preservation 101. Class size is limited: Minimum 7, Maximum 21 participants.

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