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Jams Jellies and Basic Canning
June 24, 2021 @ 10:00 am - 2:00 pm
Thursday June 24, 2021
10AM – 2PM
Registration $20
Taught by Sue Becker
Click here to register
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 methods of both water bath and pressure canning. Learn to can, not only your summer produce but how to pressure can 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.