Canning Classes to be Offered This Spring


presented by Jessica Reffner

Saturday, March 25 9:00 AM-Noon

Saturday, April 22 9:00 AM-Noon

Introduction:  My name is Jessica Reffner, and I have been canning for 10 years, it’s been 3 weeks since I last canned. 

Canning can be a fun way to make something special or unique.  It can be a way to remember your Nana by making her famous strawberry jam every spring.  Or it can be  a way to preserve all of your hard work in the garden, your harvest of venison or put away that extra sauce you made for the holidays.

In this 2-part series we will be doing a general overview of water bath canning techniques, and will put together and can applesauce. The second part will cover basics of pressure canning a raw pack chicken or browned ground beef.  While it is processing, we can go over some basic canning principles and supplies. 

Please call the library to register so we can be prepared with the appropriate amount of supplies. 315.926.4933