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Unsure of what to do with all those leftover fruits & veggies? Or maybe you just want to get a jump on winter by stocking up on fresh farmers market produce now and saving it for the bleaker months. Either way, water bath canning provides a popular and seriously simple solution; all you need are a few tools and the know-how. Enter Master Food Preservers Nancee Siebert and Susan Nickels for a basic three hour tutorial on how to properly preserve jams, sauces, fruits and more. The event is part of the UC cooperative extension system, and costs $20 via pre-register only.

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