McKinney Center

Adult

This course will cover the basics of the two most popular ways of preserving food; water bath canning and pressure canning.  We will go over publications from the National Center For Home Food Preservation as well as from the University of Tennessee Extension Office that will address food safety concerns for home food preservation and processing.  Students will work hands on in the preparation and processing of a few different foods, however some preliminary preparation may need to be done by the instructor prior to class time.  Students will come away with a basic knowledge of canning, where to go for additional information and a jar of what they have helped to can.

*  This class is sponsored by the Berea College Appalachian Fund, Folk Arts & Cultures Initiative Grant.

9:00 am - 12:30 pm, Saturdays, April 6, 13, 20, May 4. No class April 27.