Home Canning I: Fruits
This course is listed under the following fields of study:
In this course, students learn the basics of home canning their food safely while creating a variety of jams and jellies. Students also learn proper sanitation and safety, preparation and section of jars, heat processing, sealing, shelf life, and how to work with soft fruits. With the renewed popularity of local, environmentally sustainable, seasonal eating, many people are looking to home canning to preserve food for later use. If home canned foods are not properly prepared, they can cause serious illness such as botulism.
All sections for this course are in progress.