12 Apr Tue 2011
Canning Classes
Announcing our May and June Canning Boot Camps! On May 14 and June 12, in Lebanon, Ohio, students will roll up their sleeves, don clean aprons (however little time THAT lasts!), and immerse themselves in water bath and pressure canning!
Our classes are limited in size because I give one-on-one attention, and everything is hands on. We'll start out investigating the food science of canning, and then move into Strawberry Jam, made with locally grown strawberries.
Then we'll have a delicious lunch, plus dessert topped by some of the fresh jam. After our repast, we'll dive into canning low acid foods with a pressure canner. I'll teach both analog and weighted gauge technology, and students will be able to see and compare both methods. We'll cook and can some very special Glazed Carrots in this section.
During class, we always have fun exchanging contact information for local u-picks, CSAs, and other important sources for canners. We offer a variety of equipment for purchase that day, too.
40% of the May class has filled already, so if you are interested, please register on our website soon. Happy spring!
Hello! I am located in west Texas and am interested in hosting a class or two due to the need in my area. I'm really curious of what is involved and the cost of your class. I appreciate you info and time!
Hi Evelyn! We've conducted classes in many parts of the states, and are glad that you asked. Our cost is $80 per person or $400/class, plus our travel fees and materials expenses. Do you know how many people would be attending the course, when, where, etc.?
In general, the topics we cover are listed on our website. The detailed curriculum is available upon deposit of $250. One teacher would travel to your area and conduct classes up to 10 people each day.
Thank you for your inquiry!
Sonya Staffan The Jam and Jelly Lady