13. June 2019 - 18:00 till 20:00

Water Bath Canning Hands-On Workshop, TBD, Thursday, 13. June 2019

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. 

Thursday, 13. June 2019, TBD, Water Bath Canning Hands-On Workshop

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