Traditional Food Canning Workshop

Preserving the Harvest: Meats, Vegetables & Fruits the Old-Fashioned Way

Learn the time-honored skill of home canning in this hands-on, practical workshop designed to teach you how to safely preserve meats, vegetables, and fruits using two essential methods: pressure canning and hot water bath processing. Whether you’re aiming for food security, self-sufficiency, or simply want to stock your pantry with wholesome, homemade goods, this class offers the knowledge and confidence to get started—or refine your canning practice.

Hands-On Experience:
You’ll get the chance to chop, fill, season, seal, and process your own jars in both methods, with guidance every step of the way. You’ll complete three take-home jars (one from each food group) by the end of the class.

Why You’ll Love It:
In an age of fast food and fragile supply chains, canning is a powerful, practical skill rooted in resilience and tradition. This class will not only give you the tools and knowledge to preserve your own food safely—it will reconnect you to the rhythms of seasonal living and kitchen self-reliance.

Class Length: 1/2 Day
Perquisites: None
📅  Date: November 8, 2025 (1 PM– 5:30 PM)
📍  Location: Seven Hills, Ohio (10 miles south of Cleveland, Ohio)
👥  Skill Level: Beginner – No prior canning experience required
🎁 Take Home: 3–5 sealed jars of meat, vegetables, and fruit + detailed resource packet
Price: $80 (includes all materials and food to be preserved)

What You’ll Learn:

🥩 Pressure Canning: Safely Preserving Low-Acid Foods (Meat & Vegetables)

Pressure canning is the only USDA-approved method for safely preserving low-acid foods such as meats, beans, stocks, and most vegetables. In this portion of the class, you’ll work directly with a pressure canner to prepare and preserve jars of real, shelf-stable meals.
Topics Covered:

• Understanding low-acid vs. high-acid foods

• Using a dial-gauge vs. weighted-gauge pressure canner

• Jar preparation, filling, headspace, and venting

• Canning meats (beef, poultry, stews) and hearty vegetables (carrots, green beans, potatoes)

• Proper cooling, sealing, and storage techniques

• Troubleshooting: siphoning, seal failures, and safety checks

🍅 Hot Water Bath Canning: Perfect for High-Acid Foods (Fruits, Pickles & Jams)

This traditional method is ideal for preserving the sweet and tangy side of your harvest. You’ll use the water bath technique to create beautiful, shelf-stable jars of jams, jellies, fruit preserves, tomatoes, and pickled vegetables.
Topics Covered:

• Understanding pH levels and food acidity

• Sterilizing jars and lids for water bath use

• Making fruit preserves, chutneys, tomato sauces, and pickled items

• Timing and temperature control for safe preservation

• Labeling, storing, and shelf-life tips

• Creative variations using herbs, spices, and citrus

Included in the Class:

• All jars, lids, produce, meats, and ingredients

• Printed reference guide with USDA safety charts and tested recipes

• Hands-on practice with pressure and water bath canners

• Food safety & preservation tips from an experienced instructor

• Your own freshly canned jars to take home

• Option to purchase canning kits and equipment after class