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Sat, Jun 01

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Columbia

Canning for Beginners Workshop

Ann Accetta-Scott, the author of 'The Farm Girl’s Guide to Preserving the Harvest' will introduce you to modern methods of preserving highly acidic foods.

Canning for Beginners Workshop
Canning for Beginners Workshop

Time & Location

Jun 01, 2024, 9:00 AM – 12:00 PM

Columbia, 4500 US-431, Columbia, TN 38401, USA

About the event

HOT WATER BATH CANNING FOR BEGINNERS WORKSHOP:

Join Ann Accetta-Scott from "A Farmgirl In The Making" for  a  3 hour Beginner’s Canning Workshop that will introduce you to home canning and help you discover how to integrate traditional practices with modern ingredients, tools, and preserving methods.

Ann’s teaching method is quite simple, and one must understand the science behind food preservation and traditional canning methods practiced worldwide. Understanding scientific and traditional methods will allow you to preserve the harvest safely.

EVENT DETAILS:

CANNING WORKSHOP CURRICULUM:  

In the Beginner’s Canning Class, Ann covers safe canning guidelines, creating recipes, and how to alter recipes based on dietary needs. In addition to this, you will learn canning methods that are still practiced worldwide.

The workshop will also cover the following:

  • Traditional and modern tools are used to can highly acidic foods
  • Proper handling of canning jars
  • Understanding the pH balance in fruits and vegetables
  • Sweeteners
  • Pectin options
  • Vinegar choices
  • Troubleshooting

In this hands-on workshop, we will make and can a seasonal pickle item for you to take home.

HIGH ACIDIC FOODS:

The methods for canning highly acidic foods have changed over the years. For example, the options for sweetened jam or pickled vegetables no longer require using sugar or distilled white vinegar. Instead, other ingredients may be used. For example, a traditional raspberry jam recipe can easily be transformed into a raspberry jalapeno jam.

Together, we will cover everything you need to know about canning:

  • Jams
  • Jellies
  • Chutneys
  • Pie fillings
  • Pickled items
  • Juices
  • Tomato products, and much more!

When preserving foods long-term through canning, there is no better place to start than the beginning. Canning highly acidic foods has come a long way, and your ancestors’ methods have been updated. Allow Ann of A Farm Girl in the Making and the author of The Farm Girl’s Guide to Preserving the Harvest to introduce you to modern methods of preserving highly acidic foods.

The ability to shop your larder is a great joy, especially during the winter months. But, what greater joy is there than grabbing a jar of triple berry jam, balsamic pickled beet, or canned green tomato slices you preserved throughout the growing season? Home canning not only allows you to store food, but it also allows you to know every ingredient that goes into the jars. Knowing how to preserve foods through canning is hugely liberating. Once you master this traditional skill, you will no longer rely on the supermarket to feed your family.

Many individuals need help knowing where to begin. Growing a garden is not enough in today’s world. Knowing what you are consuming is critical to maintaining good health. Preserving the harvest through canning lets families know exactly what they are consuming.

For those who do not know where to begin when it comes to home canning, this is the perfect way to get started.

SEATS ARE LIMITED SO BE SURE TO BOOK YOUR SPOT TODAY

IF YOU HAVE ANY QUESTIONS PLEASE FEEL FREE TO EMAIL: rebecca@hardisonmill.com

Tickets

  • Classroom Seat

    Sale ends: Jun 01, 12:00 PM

    Every participant will leave the workshop with a knowledge of the canning methods that are still practiced worldwide

    $75.00
    +$1.88 service fee

Total

$0.00

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