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Fall Jams Jellies and Basic Canning
September 12, 2020 @ 10:00 am - 2:00 pm
Saturday September 12, 2020
10AM – 2:00PM
Registration $20
Taught by Sue Becker
Click here to register
With Apple season just around the corner and most gardens still yielding, there is still more canning to be done. Brandied Apple Preserves and Tomato Jam will be included is this fall class.
Sue will show you the basics of making jams and jelly with less sugar, honey or even no sugar at all, using Pomona Pectin. You will learn the basics of both water bath and pressure canning. Learn to can, not only your summer produce but also the basic of canning dry beans any time of the year. Sampling will begin with butter and jelly on a warm biscuit. But jelly isn’t just for spreading on bread.
You will be sampling Sangria Jelly with crackers and garlic cheese and meatballs with Wine Jelly Chili Sauce. Great summertime appetizers or snack.