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Canning: Water Bath

Saturday, Jun 8, 2013 9:00a to 2:30p

During Canning: Water Bath, our chef instructors will teach you how to use the water-bath canning method—a method suited for high acid and high sugar foods like fruits and tomatoes. It will also cover some essential elements in safety and food preservation and share some history on the canning process.

You will explore making jams, vegetables, fruits in syrup, and pickles. Upon completion of this class, you can look forward to a January filled with sweet strawberry jam

Created by IntlCulCenter

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