Sign up for VCE’s home food preservation workshops

canning

Learn the basics of home food preservation with hands-on experiences and demonstrations. Science-based methods focus on food safety and quality. Workshops are perfect for beginners and those looking to brush up on their skills.

Find more information and registration instructions by visiting our Home Food Preservation Workshop.

3 workshops are available in 2015:

Boiling Water Canning

Overview of canning basics and drying foods. Hands-on workshop for jams, jellies, and pickled products.

  • April 15, 5 to 8 pm, Pennino Kitchen, Fairfax
  • July 7, noon to 3 pm, Pennino Kitchen, Fairfax
  • August 27, noon to 3 pm, Fairlington Kitchen, Arlington

Pressure Canning

Overview of canning basics and freezing food. Hands-on workshop for canning low-acid foods, such as vegetables, beans, and meats.

  • May 13, noon to 3 pm, Pennino Kitchen, Fairfax
  • June 10, 5 to 8 pm, Pennino Kitchen, Fairfax
  • September 17, noon to 3 pm, Fairlington Kitchen, Arlington

Food Fermentation

Overview of concepts and equipment for fermenting food (beer and wine not covered). Hands-on workshop for fermenting fruits and vegetables.

  • July 16, 5 to 8 pm, Fairlington Kitchen, Arlington
  • August 12, 5 to 8 pm, Pennino Kitchen, Fairfax
  • September 16, noon to 3 pm, Pennino Kitchen, Fairfax

Download the 2015 Food Preservation brochure.

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