Introduction to Water-Bath Canning

In this class we will be introducing the participants to water bath canning. We will make at least one pickled product and one fruit in syrup product. Basic techniques will be discussed. This is an introductory class to those who have little to no experience in preserving the harvest. We will discuss food safety, processing times, and where to find safe recipes. Students will leave with 2-3 jars of preserved goods, including a fruit in syrup and a pickle.

Price: $76, $66 member

Instructor: Kathy Lee

Kathy Lee is a PhD holder in Neuroscience, an avid canner and owned a food preservation company that sold across the US in specialty stores. She has been teaching courses at Denver Botanic Gardens for the past 10 years.

Photo: Courtesy of cjmartin (Flickr)