Canning is the process of sealing food in jars so that they can be stored at room temperature for a period of time. All of our classes all use waterbath or steam canning.

There are two main types of canning:

Waterbath or Steam Canning for high-acid foods such as fruits, or foods that have been acidified like pickles and some types of salsas.

Pressure Canning is the process of heating low-acid foods such as vegetables and meat to a temperature ABOVE boiling to make them a safe, shelf stable food. This is not a difficult process, but it is very critical to follow approved recipes carefully so that you can prevent deadly botulism forming in the food. If you are interested in learning pressure canning, please contact us.