WorkshopThe Pantry

Safe Home Canning

Water-bath and pressure canning done safely — put up the season's surplus with confidence.

Canning isn't complicated, but it is exacting. This hands-on workshop covers the science and the safe practice so you can preserve food that lasts — and that you trust.

You'll leave with jars you packed yourself and a clear sense of what belongs in which method.

What you'll learn

Know water-bath vs. pressure canning
Handle acidity, headspace, and processing times
Read and trust your seals
Label correctly for the pantry shelf

Curriculum

1
Safety first
Why method matters — and FDACS guidance.
2
Water-bath
Jams, pickles, and high-acid foods.
3
Pressure canning
Low-acid foods done right.
4
Storage & labeling
Shelf life and record-keeping.

Stock up for this program

Pressure-Canned Preserves

$11.00