Canning: Grow It, Eat It, Preserve It! Pickles-Tomato apple chutney

Learn how to preserve your summer's bounty, to make shelf-stable foods using either a boiling-water bath canner, or pressure canner.
About this Event

Learn how to preserve your summer's bounty, to make shelf-stable foods.

This 2.5 hour hands-on workshop will allow a small class learn the basics on canning, then practice what they learned to preserve their own jar with Dr. Shauna Henley. She has taught over 200 workshops, improving food security with over 400 participants since 2015.

This institution is an equal opportunity provider.

If you need a reasonable accommodation to participate in any event or activity, please contact the educator, Dr. Henley, on or before Aug. 14, 2026, at [email protected]

Agenda
Introductions
Brief lecture
Hands-on food processing