IthaCan, an online social network where central NY home canners can share traditional food preserving knowlege, offers several home canning workshops in July that are open to the public. Workshops currently scheduled include:
- Boiling Water Bath Canning for Beginners: July 15, 6:30p-9:00p at Cooperative Extension Education Center, 615 Willow Ave, Ithaca. Learn the basics of boiling water bath canning, which is used for canning of tomatoes, fruits, pickles and relishes, and jams and jellies. Workshop fee: $15 per person. To register, call CCE at (607) 272-2292. Payment required at time of registration.
- Canning Vegetables and Meats in a Pressure Canner: July 20, 1-4pm at CCE-Tompkins. Learn the why’s and how’s of pressure canning in this hands-on workshop canning a local vegetable. Then see a demo on canning meat. CCE will provide all food and materials. No canned foods will be taken home from workshop. Fee: $15 per person. Call CCE-Tompkins to register (607) 272-2292. Advance registration with full payment required.
- Canning Vegetables and Meats in a Pressure Canner: July 29, 6:30pm – 9pm at CCE-Tompkins. Learn the why’s and how’s of pressure canning in this hands-on workshop canning a local vegetable. Then see a demo on canning meat. CCE will provide all food and materials. No canned foods will be taken home from workshop. Fee: $15 per person. Call CCE-Tompkins to register (607) 272-2292. Advance registration with full payment required.
- Canning Cukes: July 31, 8:30a-1:00p, at Sharon Berger’s house, Willseyville, NY. Let’s get together to put up some cucumbers. Learn how to make and can sandwich pickles to enjoy on favorite burgers or sandwiches. Expect to go home with some jars of local, organic pickles. Feel free to bring along a lunch and stay after the canning workshop is finished.
- Pressure Canning – Chili Con Carne: Aug 21, 8:00a-12:00p at Katie Quinn-Jacobs’ house. Pressure canning is a more advanced canning technique that allows canners to put up low acid foods. Whole meals, like stew and chili, can be preserved this way. Ready-to-eat home canned foods are great on nights when dinner is rushed or if you have unexpected guests. In this workshop, participants will make a meat-based chili. Organic ingredients (purchased from local farmers) and jars will be purchased by the hostess (Kate). The group will split the cost of materials. Participants who have a pressure canner should bring it. If you don’t have a canner, that’s fine too. Simple lunch to follow. Because processing takes a long time, this workshop will start at 8am sharp. Limit 8 participants.
These hands-on workshops follow IthaCan’s winter programs, which included February 24th’s Home Food Preserving and March 27th’s Winter Jams. This summer’s kick-off workshop was the Jamming workshop on June 30. The group also offers workshops in home cheese making, pig butchering, sauerkraut, and cob oven building. Members of the group interact online to share seeds, garden tips, and experience with all the different methods of ‘putting food by.’
The public is welcome at IthaCan workshops. To join the online discussion community, visit it here.
Want more Syracuse food news? Get Syracuse Food delivered free to your inbox – click Subscribe.