Tue, June 14, 2016 6:00 PM - 9:00 PM UBC FARM. $45 ($38 for registered students -- valid student ID is required) + GST. Workshop Description: This hands-on workshop is suitable for participants with little or no canning experience. Through a presentation, hands-on jam-making session, and demonstration of pickle-making, students will learn food safe practices for boiling water bath canning of high acid and acidified foods. Registration includes all supplies and participants will take home a jar of jam.
There will also be opportunity for discussion of sources for canning equipment, tools and ingredients, and canning through the seasons. In addition, participants will take home a comprehensive handout covering all material taught in the workshop which will serve as a guide to be used for canning on their own at home in the future.
About the Instructor: Caitlin Dorward is a Research Associate at the Institute for Sustainable Food Systems at KPU, Co-Chair of the Vancouver Food Policy Council, and a Food Safe and Market Safe certified canning instructor. For the past seven years she has been partnering with various Vancouver-based organizations to deliver canning workshops that emphasize modern, food safe methods for preserving local food. She received her own canning training through the National Centre for Home Food Preservation and Fresh Choice Kitchens’ Train the Trainer program.