Thanks to Napoleon needing to feed his hungry army and his 18th century food preservation X prize (long story), we have the short-lived tradition of home canning. "Putting up" canned goods at home was only really wide-spread from the 1900's to the 1970's. But by learning how to can, you can help keep this tradition alive and pass it on to the next generation as well.
This class focuses on how to properly and safely preserve fruits, vegetables and even meat using boiling water bath canning and pressure canning. Each student will take home tomato sauce, pickles, jam or jelly.
Photos of some of the products we will learn to make in class. All photos are of actual food made by us (photos property of Chad Lebo).