Canning Classes?

[rpexie]

Does anyone know where you can take a class about canning/preserves and jelly/jam making? Im trying to make my own and though I can get a book, I learn a little better if I can do it hands on. It seems easy enough but then they start talking about PH and headspace, Botulism and all that.

If not a class, does anyone know someone that teaches proper canning?

 

[toppick08]

Too bad my grandmother isn't closer....she'd hook you up...Good fortunes on your search..

 

[cregardener]

Does anyone know where you can take a class about canning/preserves and jelly/jam making? Im trying to make my own and though I can get a book, I learn a little better if I can do it hands on. It seems easy enough but then they start talking about PH and headspace, Botulism and all that.

If not a class, does anyone know someone that teaches proper canning?

1. Contact your county extension service. Calvert had a class last year. I'll ask our resident Master Gardener if there are any more coming up in So MD.

2. National Center for Home Food Preservation <<<<The authority on home canning safety.

3. How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home <<<follows safe canning practices and has color pictures and no brainer instructions

 

[Vince]

Haven't had the time to do canning in years. Preserves are fairly easy if I remember correctly. The hard stuff are things like beans that you have to pressure cook.

 

[Merlin99]

Does anyone know where you can take a class about canning/preserves and jelly/jam making? Im trying to make my own and though I can get a book, I learn a little better if I can do it hands on. It seems easy enough but then they start talking about PH and headspace, Botulism and all that.

If not a class, does anyone know someone that teaches proper canning?

This is where I learned almost everything I know about canning Home Canning and Freezing, it's a little expensive to get started (i.e. pressure cooker, supplies). One thing I learned about making jelly, get a good thermometer, if you don't all you're making is fruit soup.

 

[Idunno]

I remember

When mom used to load the washing machine up with those finger size or less cucumbers when making pickles! Delicate cycle of course. I also seem to remember putting peaches on the top rack of the dishwasher and running them thru the rinse cycle to make them easier to peel. And then there were the HOURS in the hot kitchen in the middle of summer washing, peeling, blanching, boiling... and then the sweet sound of the seals popping! Good stuff! Good memories. Now for just me I freeze stuff in smaller batches.

 

[Edfielder]

Does anyone know where you can take a class about canning/preserves and jelly/jam making? Im trying to make my own and though I can get a book, I learn a little better if I can do it hands on. It seems easy enough but then they start talking about PH and headspace, Botulism and all that.

If not a class, does anyone know someone that teaches proper canning?

Hello, I can teach you how to can. My canning has won first place ribbons at the state fair and Harford County Fair.

 

[vraiblonde]

but then they start talking about PH and headspace, Botulism and all that.

It's not all that. Acidic products such as fruits and tomatoes get a water canning, and anything else gets a pressure canning. Follow a recipe and you're good to go.

Start with tomatoes because they're easiest. And so is applesauce. Here are some recipes and tips:
Freshpreserving.com -|- Your complete source for all fresh preserving needs.

BEWARE:

One year my step-mother-out-law sent me over boxes and boxes of gorgeous tomatoes from her overly ambitious garden, so I decided to put up some spaghetti sauce. Hours later (and I'm talking at least 12 or 14), after I'd blanched, peeled and seeded each tomato, chopped and seasoned, and cooked down to a good thick consistency, then processed - I ended up with maybe 6 qts of sauce.

Granted, it was the best canned spaghetti sauce in the world, but....yeah.

Anyway, good luck! It's fun to say you put up your own whatever, but once you've done it you find it's best left to Del Monte and Ragu.