Canning 101 (10/23)
About the Class:
NOTE: We are not offering this class during winter 2017. We anticipate adding spring dates and resuming the class in March or April 2017. Stay tuned and we will look forward to seeing you when spring produce starts coming in.
Geared towards the beginning canner, Canning 101 provides students with an in-depth approach to home hot water bath canning. In addition to discussing the scientific principles behind the hot water bath canning process, the equipment needed, and providing hands-on experience in the kitchen, Canning 101 will provide a history of canning and home food preservation.
Participants will appreciate how current practices fit within age-old techniques. We will discuss how to review family recipes and those in cookbooks in order to identify those which offer sound practices and how to make corrections to allow for safe preservation. Students will have the hands-on experience of preparing the food to be put up at every stage of the process followed by instructions on how to test for proper seal, labeling and storage. The goal of this class is for participants to leave with the confidence that they are able to can safely on their own at home, with both vinegar-based pickled foods and sugar based fruit foods. Participants will take home two jars of what was made in class (one sweet/one pickled).
NOTE: PRESERVING PLACE MAY CANCEL OR RESCHEDULE A CLASS THAT DOES NOT MEET THE MINIMUM NUMBER OF REGISTRANTS 48 HOURS PRIOR TO THE CLASS START TIME. YOU WILL HAVE THE OPTION OF A REFUND OR ENROLLMENT IN THE RESCHEDULED CLASS. IF YOU MUST CANCEL, WE ASK THAT YOU DO SO PRIOR TO 48 HOURS OF CLASS START TIME. WE CANNOT OFFER A REFUND IF YOU CANCEL ON SHORTER NOTICE.
Instructor: Martha McMillin
A native of Spartanburg County, South Carolina, Martha grew up in a family of excellent cooks and home canners. She spent her first career as an attorney but never lost sight of the importance of gathering around the table and sharing a meal. Martha is an avid herb gardener and provides canning demonstrations at the Peachtree Road Farmers’ Market. Martha was inspired to open Preserving Place as a way of preserving Southern food ways and traditions and supporting our local foodshed by sourcing ingredients from local farmers. Her mission is to teach people how to safely and deliciously put up food, support the local farming community and provide customers with a one-stop shop for their home preservation needs. Preserving Place features a state-of-the-art teaching/demonstration kitchen, house-made, locally grown epicurean goods as well as locally-sourced craft-made foods and artisan products.