Canning Classes
We eat local because we can (get it?)
If you're new to canning, want to learn, learned it but can't remember it, we are here to help. Vanessa learned to can from the OG farm girl, her grandmother, Eula Mae. Vanessa has been canning for almost 30 years and loves to share her knowledge and experience with others. You register for upcoming classes below and see all of our class descriptions below.
Don't see a class or time that works for you? Want to can something different? Want to host your own canning class with your friends or as a team building event?
Holler at us and let's see what we can set up!
Canning Class Offerings
Water Bath Canning:
Strawberry Jam
A farmer favorite, this easy to make, easy to can, is deceitfully delicious. The perfect gift, favor or addition to your own breakfast table, this jam is THE BEST.
We prefer to use local, in-season berries, but we can use others anytime of the year.
Water Bath Canning:
Bread & Butter Pickles
These crispy, sweet pickles are Vanessa's favorite to eat and give as gifts. A little prep work will be completed before students arrive, but we will walk through all the steps.
Another class where local, in-season veggies are best, but you can make these anytime.
Water Bath Canning:
Dill Pickles or Dilly Beans
Who doesn't love a crispy, traditional dill pickle? This pantry staple is easier to make than you may think, and tastes better as it sits on the shelf and pickles.
What's a Dilly Bean? Green beans that are pickled, silly. The snap in pickled green beans give cucumbers a run for their money.
We love local and in-season veggies, but you can make these anytime.
Water Bath Canning:
"Hotter than a" Pickles
You probably finished that with some 90s Country music lyrics, right? This recipe took time to get it right and get it hot enough, and here we are. If you like spicy, this will be your new favorite snack (it's Jonathan's favorite).
Local and in-season are best, but you can make these anytime.
Water Bath Canning:
Medium Salsa
Once you have homemade salsa, you will never buy store-bought again (or you'll be sad when you have to). Using fresh tomatoes and a great off-the-shelf mix, learn a quick salsa recipe that is SO GOOD.
We can teach this class anytime, but don't have one on the calendar at this time.
Pressure Canning:
Green Beans
The vegetable that started this canning journey for Vanessa. Taught by her grandmother, learn the ins and outs of canning low acid food with a pressure canner (and Vanessa).
It's green bean season for a little while longer - but we don't have a class planned.
Pressure Canning:
Beef Stew
We get a lot of questions about canning meat, but you've all eaten soups out of cans with meat, right? Same idea here, just made at home with fresh veggies, no chemical preservatives and shelf-stable for up to two years, if it lasts that long.
We can teach this class anytime - look for one this Fall!
Pressure Canning:
Sweet Corn
Sweet corn is Vanessa's FAVE veggie, so when freezer space is precious,
we pressure can corn.
Class depends on fresh corn availability.