The canning season is right around the corner. Make sure you have the following dates down to attend one or all of our canning workshops. Most classes will be offered at 2 different times, a morning program from 10 a.m.–noon and an evening class 6–8 p.m. You pick the time that is most convenient to you. All classes will be held at the Edgecombe Extension office in the Family & Consumer Sciences teaching lab/kitchen. Below is a list of the classes with a brief description. You can register for the classes by clicking on the date and time you prefer. This will send you to the registration website. Registration for the classes are open now.

Introduction to Canning

No registration fee

Monday, April 11, 2022  10 a.m. -12 p.m. or

Monday, April 11, 2022 6 p.m. - 8 p.m.

This workshop is designed for those who wish to learn about canning as a home food preservation method. This curriculum introduces canning methods and discusses best practices for safe and quality home-canned products. This course will prepare you for boiling water and pressure canning instruction.

Canning Sweet Spreads

Registration fee: $10.00

Monday, May 9, 2022  10 a.m. -12 p.m. or

Monday, May 9, 2022  6 p.m.-8 p.m.

This workshop is designed for those who wish to gain knowledge on how to make various sweet spreads such as jams and jellies in their home kitchen. This curriculum teaches differences in sweet spreads, their safe preparation and to prevent spoilage.

Boiling Water Canning

Registration fee $10.00

Monday, June 6, 2022 10 a.m. -12 p.m. or

Monday, June 6, 2022 6 p.m.-8 p.m.

This workshop is designed for those who wish to gain knowledge on how to safely can high acid and acidified foods such as fruit, jam, jellies, and pickles. Participants will learn the basic knowledge of boiling water canning.

Pressure Canning

Registration fee $10.00

Monday, July 11, 2022 10 a.m.-12 p.m. or

Monday, July 11, 2022 6 p.m.-8 p.m.

This workshop is designed for those who wish to gain knowledge on how to safely can low acid foods such as vegetables and meat in their home kitchen. Participants will learn about the microbes that cause problems in home canning, processing food in a pressure canner, testing for sealed jars, and proper storage of home-canned foods.