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Canning 101: Preserving Food Safely and Effectively This will be a three part series.
Part 1: Water Bath Canning (June 7th, 2025, 2-3:30 PM) Water bath canning is ideal for high-acid foods such as fruits, jams, pickles, and tomato-based products. This method uses boiling water (212°F) to safely seal jars and preserve food.
Part 2: Pressure Canning (June 14th, 2025, 2-3:30 PM) Pressure canning is a method used to preserve low-acid foods such as meats, vegetables, and soups. This technique relies on high temperatures (above 240°F) and pressurized steam to eliminate bacteria, including botulism spores.
Part 3: Vacuum Canning (June 21st, 2025, 2-3:30PM) Vacuum canning is a technique that removes air from jars to create a vacuum seal, extending shelf life. This method is commonly used for dry goods, dehydrated foods, and non-perishable items.
Class fee: $100 per student for the entire three part class. Each student will receive a pint jar of jelly, a pint jar of a pressure canned vegetable, and a pint jar of vacuum sealed dry goods, as well as an affordable start up supplies list.
Please make note that this is a three part series which will be taking place over the course of three weekends.
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Event Venue & Nearby Stays
68 Benson Street, Hartwell, GA, United States, Georgia 30643
