Details:
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!
