Tuesday July 10,
6:30 PM
-9:00 PM
export This 2-part series of hands-on workshops will cover how to preserve foods safely and reliably using two methods: boiling water bath for high acid foods, and pressure canning for low acid foods. $40 for the series.
July 3, 2012: Part 1 - Boiling Water Bath CanningLearn about preserving foods safely and how to can high-acid foods, such as tomatoes, fruits, salsa, and pickled vegetables. This is a hands-on workshop on boiling water bath canning in the new Cargill teaching kitchen at CCE-Tompkins.
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