Join certified food safety/preservation specialist Anna Kestell for this informative class about how to can and make fruits, jams, and pickles.
Water bath canning is a great way to learn how to can and make fruits, jams, and pickles. It’s the true definition of canning for the newbie! This kind of canning is when you process jars submerged in a “bath” of boiling water, instead of under pressure like in a pressure canner. This virtual event is in collaboration with the WSU Extension.
Register and you will receive an email with instructions on how to participate before the event.
Technology requirements: You will need a device or computer with an internet connection and the Chrome browser, microphone and speakers to participate via Zoom.
Mon, Apr 15 | 9:00AM to 8:00PM |
Tue, Apr 16 | 9:00AM to 8:00PM |
Wed, Apr 17 | 9:00AM to 8:00PM |
Thu, Apr 18 | 9:00AM to 8:00PM |
Fri, Apr 19 | 9:00AM to 8:00PM |
Sat, Apr 20 | 9:00AM to 8:00PM |
Sun, Apr 21 | 9:00AM to 8:00PM |