Confidence in Canning - Homesteading Series
Confidence in Canning - Homesteading Series
Preserving food by canning is a way to manage surplus garden and farm produce, and store food for later consumption.
Participants of this 2 hr. workshop will learn and understand the process of packing foods into jars, heating to destroy microorganisms, the processing time for types of ingredients, and testing for the seal.
The workshop will include a demonstration of the canning process, display and discussion of equipment, canning terminology, safety tips and recipe suggestions.
Participants will have the opportunity to: sample home canned fruit and learn the process.
Sunday May 5th, 1:00PM - 3:00PM
*Take home a magnetic canning jar lid wand and recipe for 3 ingredient canned fruit.
Led by: Judy Mazzocchi , BA, B.Ed, MA
Growing up in a large extended homesteading family, I participated in the work, benefits and skills in growing food, animal husbandry, bee keeping and food preservation.
Family gatherings were often opportunities to contribute and share home skills involving the crops and animal harvests.
The practice of reuse, recycle, repair and repurpose wasn’t a trend, but a necessity, and there was very little to no waste inside or outside of the home.
Combining formal education and familial lifestyle allowed me a rewarding career as a Foods and Textiles Teacher. As a Fiber and Textile Artist and Quilter, retirement has allowed me the time to enjoy the creative expression of sewing.
Modern homesteading is our efforts to living mindfully, simply and respectfully in rural or urban settings.
Homesteading is a lifestyle of self-sufficiency. It is characterized by agriculture, and the home preservation of food grown on the farm.
The Homesteading Series are 2 hour workshops which include the demonstration, trial time, questions and answers, and recipe handouts. No food served for consumption is made on site.
Artisan Yeast Bread Making - Sunday, April 21, 1:00-3:00
Modern Quick Breads - Thursday, May 2, 6:30-8:30
Confidence in Canning - Sunday, May 5, 1:00-3:00
Home pickled, fermented and preserved in oil - Thursday, May 16, 6:30-8:30
For the Love of Pie - Sunday, May 26, 1:00-3:00
Savoury and Sweet Jam Making - Sunday, June 2, 1:00-3:00
Please know that we like to encourage creativity and individuality and your products may not look exactly like the photos shown here.
Photos are for inspiration only. There will be many options that vary in size, colour and type.
Enrollment in our workshop or event constitutes agreement to our Workshop FAQ & Cancellation Policy
