Food Preservation & Canning
Food preservation is one of the most practical skills a household can have. This program covers water-bath canning, pressure canning, and dehydrating—with a strong emphasis on safety. You’ll leave with jars you filled yourself and the knowledge to preserve an entire harvest at home.
Curriculum
What You'll Learn
- Water-bath canning: jams, pickles, and tomatoes
- Pressure canning: beans and broth
- Understanding pH and food safety
- Dehydrating fruits and vegetables
- Proper labeling and pantry rotation
What's Included
- ✓All produce and ingredients
- ✓Jars to take home (filled from the workshop)
- ✓Canning safety reference booklet
Schedule
- Day 1Water-bath canning and safety principles
- Day 2Pressure canning, dehydrating, and pantry planning
Your Instructor
Delila Glick
Delila has been canning and preserving food since she was a child helping her mother put up hundreds of jars each fall. She takes food safety seriously and teaches it accordingly.
Meet the family →Questions
Frequently Asked
It has a learning curve, but it’s very manageable. The most important thing is understanding the safety principles—the techniques themselves are straightforward once you know why you do each step.
It depends on the season. We try to use produce from our own farm. In peak summer/fall sessions you might can tomatoes and green beans; in other seasons we may work with pickles, jams, or root vegetables.
Yes. Each participant leaves with a minimum of four to six jars of preserved food from the workshop.
Children aged 10 and up can participate with a parent. Canning involves very hot liquids, so younger children should observe only.
Have a question not answered here? Contact us
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