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

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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!