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You CAN!: Intro to Basic Canning (1.24) [SOLD OUT]

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You CAN!: Intro to Basic Canning (1.24) [SOLD OUT]

  • Piedmont Park Conservancy 1320 Monroe Dr NE Atlanta, GA, 30306 United States (map)

Nothing is more satisfying than a pantry full of glistening jars, packed full of delicious, healthy, seasonal flavors - right at your fingertips. Now you can kick your fear to the curb and learn how to can your favorite foods to enjoy year around. Stock your pantry with healthy produce including such things as fruit butters, relishes, condiments, tomato salsas, pickles – while learning how to avoid added sugars and salts and with no preservatives or artificial anything!

This Immersion Workshop is a complete hands-on experience that will teach you the basics of safe food preservation using the most popular method: water-bath canning.  We’ll explore and preserve three different delicious pantry staples:

  • Apple Butter
  • Bread & Butter Pickles
  • Local, Organic Tomatoes

We’ll also talk about how to use these pantry staples in everyday meal preparation, healthy snacks, tasty appetizers, desserts and more.

You'll go home with a jar of each product to take home (3 in all) and the notebook used in the class covering the how-to’s and standards of canning along with recipes of the products.  All supplies are included. And you can download these adorable jar labels here.

About the Instructor:
Lyn Deardorff started canning when just a child with her German grandmother making dill pickles and sauerkraut in large crocks in her basement.  For over forty years, she has canned many kinds of seasonal bounty for use in her home and for sharing as gifts with family and friends. She has been teaching for four years in the Atlanta/North Georgia area. Lyn holds a ServSafe Food Safety Certificate and has done advanced coursework in food processing, preservation and certification. You can find out more about Lyn at Preserving Now.

THIS WORKSHOP IS SOLD OUT.

Earlier Event: January 24
Wylde Center Seed & Scion Swap
Later Event: January 24
[SOLD OUT] Cheesemaking Fundamentals