FREE CANNING CLASS SERIES
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.