Now that summer has arrived, home and community gardens, roadside stands, farms and farmers markets are producing fruits and vegetables ready to be eaten or preserved. In addition to canning dilly beans, this hands-on workshop will also cover what supplies are needed to preserve food at home, how to identify a tested recipe, how to determine which foods require pressure canning versus water bath processing, how to adjust for altitude, how to prepare foods, jars and lids for canning and when to acidify foods. Registration fee includes a canning kit.

Now that summer has arrived, home and community gardens, roadside stands, farms and farmers markets are producing fruits and vegetables ready to be eaten or preserved. In addition to canning dilly beans, this hands-on workshop will also cover what supplies are needed to preserve food at home, how to identify a tested recipe, how to determine which foods require pressure canning versus water bath processing, how to adjust for altitude, how to prepare foods, jars and lids for canning and when to acidify foods. Registration fee includes a canning kit.

For more information, contact Jessica @ jjmollet@ncsu.edu or 828.649.2411

All participants under the age of 18 must be accompanied by an adult.