What you can and can’t can: Learn the basics of making safe and delicious canned foods at home
Canning at home is about more than safety (though that’s obviously important): What and how you can also impacts the flavor and texture of foods.Â
So what foods hold up well to canning, and which ones really don’t? And, what foods should you keep out of the canner for safety reasons?Â
If you’ve been curious to try canning, or you’re a seasoned canner or novice who wants to expand their repertoire, this class is for you.Â
This class gives you the basics, so you can start or continue your canning adventure.Â
It includes:
*A basic canning demonstration for hot water bath canning (which works for high acid foods), plus an explanation of when to pressure can versus hot water can.
*A worksheet covering what you can and can’t can safely, plus flavor and texture changes in canning (knowing this means you’ll can food you actually want to eat!)
*Special discounts on future classes and private lessons with me, if you’d like to continue your journey further.Â
You’ll leave with greater confidence in canning and some new ingredients to experiment with (plus resources for safely exploring as you do).Â
If you preorder a copy of my new book, Essential Food Preserving, you get this class for free!Â
To claim, email me a copy of your receipt or emailed order confirmation to [email protected] with the subject line ‘Essential Food Preserving.’Â
I’ll email you access instructions the moment the class goes live!
PRICING
Special course launch pricing: $19 (regularly $35)
Supported: $15 – Click HERE to purchase this option
Full: $19
Pay it forward: $24 – Click HERE to purchase this option