Home Canning
Mondays, 10 a.m. - 11:30 a.m.
Five weeks: Jan 13, 27 and Feb 3, 10, 24
Warwick Campus - 42 Frederick Street

Taught by Richard Bump
Cost $55
Sign up here

In this kitchen-based class, we'll learn techniques of preserving food including meats and soups. We will use hot water bath canning and learn how to safely use a pressure cooker for low acid foods. The students will take home what they have preserved to share with their families or to stock their pantries.

Participants should have the ability to work as part of a team, use knives, stoves and other kitchen equipment safely, and have good listening skills.  Please bring an apron to class each week.