Bring your can-do energy!
In this hands-on Skillshare, you’ll learn the basics of both water-bath and pressure canning. We’ll practice with garden veggies (pressure canning for low-acid foods) and a seasonal jam/jelly (water-bath for high-acid recipes). You’ll leave with a few jars you helped make and the confidence to can safely at home.
When: Saturday, September 27, 10:00 AM–12:00 PM
Where: Maggie's Place in Lakewood. Exact address shared after RSVP
Who: BConnected community & friends—total beginners welcome
You’ll learn:
— When to use water-bath vs. pressure canning (and why)
— Safety must-knows: acidity, headspace, venting, processing times, and altitude adjustments
— Equipment overview: jars, lids, rings, canners, racks, and jar lifters
— Step-by-step workflow for jam/jelly and simple vegetables
You’ll take home:
— A few jars of the foods you helped can (varies by yield)
What’s provided:
— Jars, lids, rings, canners, tools, produce, sugar/pectin, vinegar/spices
What to bring (optional):
— Apron, and closed-toe shoes.
— A notebook for temps/times and your favorite flavor ideas
