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Jams Jellies and Basic Canning

June 24 @ 10:00 am - 1:30 pm

Wednesday June 24, 2020

10AM – 1:30PM
Registration $20
Taught by Sue Becker
Click here to register

In this class you will learn the basics of both pressure and water bath canning. Sue will demonstrate how to can dry beans and the methods of pressure canning that can be used for other types of foods.

Sue will also show you how to make jam and jelly, using the water bath method of canning to seal the jars for longer storage. Pomona Pectin will be used as the gelling agent allowing you to use honey, fruit juice, less sugar or even no sugar at all for all you jams and jellies.

Sampling will begin with butter and jam on a warm biscuit. But jelly isn’t just for spreading on biscuits. The Sangria Jelly served with garlic cream cheese and crackers and the Meatballs with Wine Jelly Chili Sauce are sure to become new appetizer favorites.



June 24
10:00 am - 1:30 pm
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Bread Beckers
305 Bell Park Dr
Woodstock, GA 30188 United States
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