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In this workshop, longtime family canner Jen Welton will guide participants through:- The basics of safe home canning
- Which method to use (and when)
- The tools you actually need
- How to confidently can at home
- What You Don’t Need to Worry About
- Perfection
- Fancy equipment
- Memorizing everything in class
Recipe Walk-through
- Ingredient prep
- Headspace (why it matters)
- Processing times
- What can and cannot be adjusted
Live Demonstration
- Filling jars
- Removing air bubbles
- Cleaning jar rims
- Applying lids & rings
- Loading the canner
- Processing safely
Canning Safety Basics
- Acidity determines the canning method
- USDA vs Grandma tested recipes
- Two Canning Methods:
- Water Bath Canning – High-acid foods (jams, fruits, pickles)
- Pressure Canning – Low-acid foods (vegetables, meats, soups)
- General Processing Times
- Vegetables (hot pack)
- Meats/Poultry
- Broth
Tools & Supplies Overview
- Canning jars (appropriate size for recipe)
- New lids & rings
- Water bath canner or pressure canner
- Helpful Extras
- Jar lifter
- Canning funnel
- Bubble remover
- Clean towels
Cooling, Sealing & Storage
- How to check for a proper seal
- What to do if a jar doesn’t seal
- Labeling tips
- Shelf-life basics
- Proper storage
Troubleshooting and Q&A: Mistakes happen—learning is part of the process
- What if my jar doesn’t seal?
- What if I make a mistake?
- Can I change ingredients?
You’ve Got This! Canning doesn’t have to be scary or complicated. With the right steps and trusted recipes, you can safely preserve food for your family.
Snacks + Drinks provided
This class is for adults and hosted at the Wild Arts Learning Center in Springfield, MO. For locals: just out east Sunshine, around the bend from Turner's Station off J. The address and directions are emailed upon booking.
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Event Venue
6125 E Farm Road 152, Springfield, MO 65809-3231, United States
Tickets
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