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Water Bath Canning

Want to preserve some of this season's bounty for the winter? High acid fruits and veggies are easy to can with a simple water bath method. Come learn how!

Canning can be a little daunting to some of us especially in a time when everyone is talking about food safety. Come practice with us. Yes, there are some rules, BUT they become a part of the routine after you have done it a couple of times. Lots of people have tested and tried many canning recipes, both traditional and contemporary, to put your mind at ease. We'll show you the tools, can a few recipes and point you to some more resources for you to explore on your own.

Taught by Alexis Simpson & Amy Antonucci (bios below).

Please bring 3 pint jars including bands. We'll provide the produce, the jar lids, and will bring all the other equipment. You will be taking home 3 pints of canned, finished produce... the plan, which will be dependent on availability at the time, is to can peaches, a tomato salsa, and pickled beets!!

Cost: $25-$30 sliding scale*

*This is a class with a lot of up-front costs, plus we expect it to fill up. So, we need a deposit in order to keep your spot for you. It will be non-refundable, though it can be transferred to someone else if you can find another person to take your place. Info on where to send your $10 deposit will be sent to you after you sign up.

Alex Simpson always admired her grandmother who canned and froze enough produce to keep herself in vegetables all winter long. When Alex discovered that she and her sons were allergic to corn, she found herself in a pickle. Almost everything commercially canned contains some form of corn, so she began canning seasonal produce for her family. She and Amy are eager to encourage more people to preserve the bounty of New Hampshire's relatively short growing season. When Alex is not preparing or preserving food for her family, she participates in Exeter's farm-to-school program and serves on the board of the Northeast Organic Farming Association of New Hampshire.

Amy Antonucci started to learn canning from The Ball Jar Blue Book while working on a farm where she had access to lots of produce. This was about 15 years ago when it was actually hard to find canning supplies in stores! She's kept it up, and is excited not to be so alone in this passion anymore!

Co-sponsored by NOFA-NH and the Greater Seacoast Permaculture Group

This class is part of our Food Preservation Series which has included or will have classes on Garden Planning for Canning, Water Bath Canning, Lactofermenting, Root Cellaring & Everything Apple.

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  • Dr. Jackie F.

    I was just watching some videos online last night and both Ball and Utah state university said you don't need to heat the rims since they don't come into contact with the inside of the bottle, which makes for easier handling.

    August 28, 2012

  • Amy A

    And, I just found a website that does a good job explaining a few of the questions that came up yesterday: I am also going to send you all an email with some of the highlights - can't fit them all here and want to be sure you see them!

    August 27, 2012

  • Dr. Jackie F.

    I learned a lot and have a good feel for the basics of water bath canning, including what is safe. The workshop was run great. Thank you so much. (The only reason for not giving 5 stars was the time issue, which I understand why)

    August 27, 2012

  • A former member
    A former member

    This was great, I learned so much from this class. I am looking forward to doing it on my own, with confidence!

    August 27, 2012

  • Lynn M.

    The class was great. Very informative. Next time to canning products would be fine and keep within time frame. I thought the class size was perfect also.

    August 27, 2012

  • KC

    Instructors were knowledgable, enthusiastic and answered all our questions. Very worthwhile - even as a veteran canner, I learned a lot. Thanks!!!

    August 26, 2012

  • Sherri N.

    So much great information! I think we all came away with the confidence to process our favorite produce. All my questions (and I had a lot!) were answered, and if the instructors weren't sure, they found a resource that gave us the answer.

    August 26, 2012

  • Karen L.

    An online resource is the USDA Complete guide to home canning.

    August 26, 2012

  • Amy A

    A quick note about the jars to bring - they should be canning jars with regular mouths (rather than wide-mouth). The brand name might be Ball. Hardware stores are well stocked with jars and other supplies for canning these days if you need to buy some.

    June 22, 2012

  • Amy A

    No, this class is specifically on water bath canning. Maybe one on pressure canning could happen another time.

    June 16, 2012

  • Tony

    Hey Amy, will be covering pressure canning as well?

    June 16, 2012

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