In-Person Food Preservation Workshop in April: Canning Fruit Products

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*Please note this class will be held in person and masks will be required. If you are not able to wear a mask, covering both the mouth and nose, for the entire workshop, please signup for our virtual class instead (coming soon). Refunds will not be issued if you choose not to attend in-person on the day of the event*

 April 29, 2021, 4–6:30 p.m.

Johnston County Agriculture Center (2736 NC 210 Hwy, Smithfield, NC 27577)

$15 due by April 28; limit of 10 participants due to COVID-19 precautions

Registration is below

Due to COVID-19 restrictions, this event will be a little different than in years past. This year, participants will learn about basic canning procedures, how to prevent food safety risks and food spoilage when canning, where to find safe recipes, and the science behind making a shelf-stable product through a presentation and demonstration-style workshop.

This workshop is focused on using a waterbath (sometimes referred to as a “boiling water”) canner, which is intended for high acid foods such as fruits, pickled items, and (sometimes) tomatoes with added acid. This class is not intended to teach you how to can vegetables, meats, or other low-acid foods; also not intended for elderberry products.

Register online

If you have questions or concerns, please reach out to cassidy_hall@ncsu.edu.

If choosing to pay with a check, check must be received by April 28; make payable to ‘Johnston Ag Center.’ Checks can be taken to or mailed to 2736 NC 210 Hwy, Smithfield, NC, 27577; must be RECEIVED BY APRIL 28.

Fruit preserves