Interested in learning how to make your own shelf-stable, canned vegetables, meats, and low-acid foods? We’ve got the class for you!

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.

July 24, 2021, at 10 a.m. (will conclude by 12:30 p.m.) via Zoom

Register online through Eventbrite

This class will now be offered as a hybrid event. If you'd like to attend in-person, please email cassidy_hall@ncsu.edu AND register using the link above. 

Learn how to use a pressure canner to process jars of vegetables and meats for shelf stability. Totally new to canning? Don’t worry. We will provide an introduction to canning during this workshop. If you’ve been canning a while, you might be surprised at some recommended changes over the years. We will demonstrate how to use a dial gauge pressure canner and a weighted gauge pressure canner.

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