This workshop will consist of a presentation and hands-on canning session in which participants will have the opportunity to make preserves using local, seasonal ingredients. Registration includes all supplies and participants will take home a jar of their own preserve. Along with a booklet containing everything covered in class.

In this particular workshop we will be making and waterbath canning Basic Tomato Salsa and learning how to safely preserve high acid foods. Pressure canning of low acid foods will also be demonstrated. 

Students will learn about: 

• Food safe practices for boiling water bath canning of high acid and acidified foods
• Food safe practices for pressure canning of low acid foods including vegetables, meats, seafood, soups and stews
• Detailed information on canning equipment, tools and ingredients
• Canning your own or locally sourced seasonal produce to last throughout the year
• Along with their jar of preserved carrots, participants will take home an information pack containing all information covered in class and some fabulous recipes to try at home 

Light refreshments provided