Ages 14 to adult
Instructor: Dr. Leni Sorensen
It’s canning season! Students in this class will have a hands-on canning experience, whether they grow their own or buy local produce. Along with directions for peeling, cutting and stuffing fruit in jars, our day together will include stories and history of food preservation. Students will learn the basics of the boiling water bath method of canning tomatoes and other fresh fruit. When class is over and the last hot jar is out of the kettle, you will leave with full jars to share with family and friends or (if they last) to stash in your pantry. Bring a bag lunch.