Methods for canning foods at home have changed greatly since first introduced almost two centuries ago. Since then, research has enabled home canners to simplify and safely preserve higher quality foods. Knowing why canning works and what causes food to spoil underscores the importance of following directions carefully. Come join Melinda Hill from OSU Extension of Wayne County as she discusses the basic principles of water bath and pressure canning and when to use each method.
- This class will take place in-person and outdoors at The J.M. Smucker House, 708 N Main Street. Parking is available in the Smucker campus parking lot.
- Masks are optional for students and instructors.
- We will maintain six feet of distance between each student at all times; however, an instructor may move closer if they are offering hands-on assistance.
- If you have any symptoms of Covid-19, or if you have been exposed to someone with the virus within the last 14 days, please do not attend the class.
- Participants are encouraged to bring their own bottle of water, as no refreshments will be served.
- All participants MUST register and pay in advance online.
- This class will be rescheduled in the event of inclement weather.