Canning & Preserving Food
There are differences to the types of canning processes based on the acidity of the product being preserved. If you preserve a product with the wrong process you run the risk of allow bad bacteria to grow. This will make all the effort into preserving a waste of time, money and product.
If you would like to learn those differences and climb aboard the preserving bandwagon then sign up for one of our classes.During this 2 1/2-3 hour session will will show you how to prep, process and "put up" you surplus vegetables. Each date will process a different type of fruit and/or vegetable.
Learning to can fresh produce is a great skill. I was always afraid to can but this class took away that fear. What a joy to open your canned food and know that it contains no preservatives or anything you cannot pronounce.
This was the first of many classes I have taken with Sharon. The class was all hands on and fun! This class led me to become a canning fanatic! I can everything and love it. Sharon will get you going!