Canning Foods Safely, a workshop

Ball jars!

The Wedge is hosting a workshop entitled “Canning Foods Safely” with Suzanne Driessen on Wednesday, July 22 from 7 to 9 pm. The workshop is $15/12 members and was just announced in the Wedge’s most recent newsletter. Here’s what their description says:

Whether you are new to home canning or have been canning for years, you will learn what’s safe, what’s not, the latest research and resources available. Includes a demonstration on water bath canning tomatoes.

This is very timely, given the growing canning trend (ok, it’s obviously been going on forever… but trendy for the young folk). I also appreciated the most recent NYT article on various dos and don’ts. Check it out here. If you’re in The Bay Area, check out the Kitchn’s recent post on local canning workshops.

Anyone interested in going to the Minneapolis workshop??

Photo: New York Times

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One comment on “Canning Foods Safely, a workshop”

  1. Tom 3 June, 2009 at 9:45 am

    Yes interested! We were actually going to pickle a trout here at home (have a lot of trout) but I don’t have five-to-eight days to invest in salting. I definitely need some guidance.

    Posts linking to this post

  1. MARTHAANDTOM » Tom’s next project? 16 July, 2009 at 11:02 am

    […] Maybe beer, but with our hot water heat it’s hard to know if that’s a good idea. Canned goods fresh from the market to keep for winter’s un-bounty are a must (I look forward to learning […]

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