Canning & Preserving Classes
My canning classes range from beginner classes to more advanced classes. I will walk you through the entire canning process – from finding great produce, using safe recipes, the actual process of canning, and proper storage of your final product. Many people will find that they can successfully water bath can using their existing kitchen equipment. I will help students locate the few extra items that you may need. I provide a written outline of each class to all of the class participants. This way you will have all of my tips and recommendations in writing.
I teach the current, USDA approved methods for water bath canning and pressure canning. All of the recipes that I teach and share on my site are made using safe methods so you don’t have to worry about you or your family getting sick. Home preservation can be simple and safe as long as proper methods are followed.
One unique aspect of my classes is that I make all of my jams and jellies with low sugar. I find the final product is more true to the fresh fruit flavor and I find all the extra sugar is simply not necessary. I’ll share these tips in our class.
My canning and preserving classes are seasonal. I use local, fresh fruit and vegetables and sometimes the seasons are very short so I am very flexible with my classes. I love to make small batches of specialty products, such as chutneys, marmalades, and sauces. These items make wonderful gifts to share with the special people in your life!
A sample seasonal calendar of classes is:
January – Winter Jams – Cranberry-Orange Jam
June – Strawberry – Strawberry Margarita Jam
July – Cucumber – Bread & Butter Pickles or Real Dill Pickles
August – Tomatoes – Fiesta Tomato Salsa or Tomato Basil Pasta Sauce
November – Holiday Preserves Class – Winter Jam with Pears, Mission Figs and Cinnamon