🥫 Join us for Canning 101! 🌽🍅
Learn how to safely preserve your favorite fruits and veggies during our Canning Demonstration Class. Perfect for beginners or anyone wanting to refresh their skills!
This class is NOT HANDS ON. We welcome you to observe, take notes and ask questions.
Learning to can at home is all about understanding safe food preservation methods so your goods stay shelf-stable, flavorful, and free from harmful bacteria. Here are the core basics every beginner should know:
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🫙 1. Understand the Two Main Methods
• Water Bath /Steam Canning – For high-acid foods like fruits, jams, jellies, pickles, and tomato products (with added acid).
• Pressure Canning – For low-acid foods like vegetables, meats, poultry, beans, and soups.
• Uses steam under pressure (240°F+) to safely destroy Clostridium botulinum spores.
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🍅 2. Use Tested Recipes
Always follow scientifically tested recipes (like from the USDA, Ball, or the National Center for Home Food Preservation).
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🧴 3. Gather the Right Equipment
• Canning jars (Mason-style) and two-piece lids (flat lid + ring)
• Water bath or pressure canner (depending on food type)
• Jar lifter and funnel
• Clean towels and labels
• Bubble remover or spatula
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🔥 4. Follow the Proper Steps
1. Prepare jars and lids – Wash and heat jars
2. Prepare the food – Cook or pack according to recipe.
3. Fill jars – Leave correct headspace (the gap between food and lid).
4. Remove bubbles – Slide a spatula along the inside to release trapped air.
5. Wipe rims and seal – Ensure no residue; place lid and tighten ring.
6. Process jars – In a water bath or pressure canner for the time stated.
7. Cool and check seals – Lids should “pop” and stay concave once cooled.
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📦 5. Label and Store
Mark each jar with the contents and date.
Store in a cool, dark, dry place. For best quality, use within 1 year.
We are excited to see you all!
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