END OF SUMMER CANNING
Make the most out of your fresh food by learning the fundamentals of preserving through canning. This class will cover the process and techniques for both water-bath canning (jam, pickles and tomatoes) and pressure canning (all other canned foods).
Time & Location
Oct 01, 5:30 PM – 8:00 PM
Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
About the Event
As part of the workshop, each student will make 2 jars of canned preserves to take home. This clas is led by Chef Devi Johnson-Evans, local wellness chef and food preservation educator.
All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old.
All Workshop Sales are final. Review our Cancellation Policy here.
Intro to Canning Workshop