​Have you ever wanted to learn how to home can produce?  Are you planning a garden this year and want to know how to preserve your harvest?  Have you canned for years but want to know the current recommendations and get an update on safe procedures?

Canning College is a program to help you learn how to safely preserve your fruits, vegetables and meats through home canning.  Normally this program is done through a hands-on workshop, but due to the current coronavirus conditions, we will be offering this class free of charge over the Zoom on-line conferencing app.

If you have not used Zoom before, it is free for you to use and all you need is a computer, tablet or smart phone and internet access.  You will be able to see and hear the presentation and ask questions just like in an actual class.  After registering, an e-mail will be sent to you with the links to the meeting.  Just click on the link a few minutes before the class and if you haven't used Zoom before it will prompt you to download the app and take you to the meeting.

Family and Consumer Sciences Agent, Whitney Danhof, will present the principles of canning different foods, show you equipment and provide tips for successfully preserving your harvest.  Following are the four sessions being offered.  You can sign up for all of them or just a few - whatever meets your needs and schedule.

All sessions are on Tuesdays at 10:00 a.m.:

June 2     Water Bath Canning

This session will cover the principles of using a water bath canner.  The water bath canner is used for high acid foods like fruits, jams and jellies, tomatoes, pickles and acidified foods.  If you are planning on preserving any of these products, this is the foundation class you will need and if you have never canned before, this is a great place to start.

June 9     Jellied Products

This session will cover the principles of making jellied products including jellies, jams, preserves and marmalades.  We'll talk about pectin, fruit ripeness, the gelling process, preventing separation and more.

June 16   Pressure Canning

This session will cover the principles of using a pressure canner.  The pressure canner is used for low acid foods like vegetables and meats.  If you will be canning green beans, corn, beets, carrots, soup mixtures or any other vegetables or meats, this session will teach you how to safely can them using a pressure canner.  We'll talk about the parts of the pressure canner, safety precautions, loading the canner, venting, building pressure and more.

June 23   Pickled Products

This session will cover the principles of making fermented and acidified products like pickles, relishes and sauerkraut.  We'll talk about the difference between fermented pickles and quick pickles, essentials for safe pickles, how to process pickles and more.

To register, click on the link below to go to the Google forms on-line registration.  After registering, you will be sent an e-mail for each of the sessions you choose.

Zoom Canning College On-Line Registration​

If you have questions or need more information, please call the UT/TSU Bedford County Extension Office at 931-684-5971 and leave a message for us to call you back about canning college or you can e-mail Whitney Danhof, Extension Agent at wdanhof1@utk.edu.