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Food Preservation is a 3-session class taking place on May 8th, 15th, & 22nd
Session 1: Water Bath Canning Basics – learn the basics of water-bath canning. We will review the foods that are safe to can in this method, some tips and tricks, and have hands-on practice.
Session 2: Jams & Jellies – learn about the process of making jams and jellies, including hands-on practice
Session 3: Pickling & Fermenting – learn about the similarities and differences between pickling and fermentation, including the basic process for both. Includes hands-on practice with pickling.