Summer Canning Workshops

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Canning season is upon us! As canning season approaches, there are a few things to inspect to ensure a safe, quality home canned product. There are two safe methods of canning, pressure and water bath, and the method should always be determined by what product is being canned. Boiling water bath canning is safe and sufficient for high acid products like fruits, pickles, jellies, and jams. Pressure canners should always be used for low acid foods like vegetables, and meat, poultry, or fish. If you are interested in a hands-on learning canning experience, come be a part of N.C. Cooperative Extension, Burke County’s Summer Canning Series. On May 20th, we will be focusing on the basics of boiling water bath canning while taking an in-depth look at making jams, jellies, and preserves. On June 24th, join us for an introduction to pressure canning and proper green bean preservation techniques. July 15th will be all about pickles! Finally, finish the canning season on August 12th with an introduction to pressure canning meats and poultry. All classes are on Saturday mornings from 9 am until around noon at the Burke County Agricultural Building. Class fees are $15 each.

It’s also time to make sure your equipment is in check. If your canner has a pressure gauge, it should be tested for accuracy each year to ensure safe food processing. You can get your pressure canner gauge tested for FREE at our office by appointment.

Call 828-764-9480 or visit the our office to register for a class or make an appointment.

Click Here for a printable registration form for the canning classes.

Written By

Photo of Emily Troutman, N.C. Cooperative ExtensionEmily TroutmanExtension Agent, Family and Consumer Sciences (828) 764-9480 (Office) emily_troutman@ncsu.eduBurke County, North Carolina
Posted on May 16, 2017
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