TA hands-on canning class covering all the basics: equipment, safety, methods, choosing produce, microbiology, reasons for canning, recipes, etc. We will discuss water bath and pressure canning and when to use each method. We will can ~six products including jams, pickles, pressure canned vegetables, and pressure canned meat products. Participants will take home a jar of each product.Product: canned goods.
Enrollment: 4 to 12
Minimum age: 14
a/ August 4-5, 2012, Saturday-Sunday, 9:00-5:00pm
Tuition: $190
Materials: $20
Cook's Mill, Scotts, MI
With Lori Evesque
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