Canning is an important, safe method of food preservation to save your garden's bounty, if practiced properly. This introductory, 2-hour class will review basic steps in the two methods of canning: using the boiling water bath and the pressure canner. Participants are encouraged to bring their pressure gauge and we will check it for accuracy.

All attendees must register in advance. Registration closes 5 days prior to class date.

University of Delaware Cooperative Extension is an equal opportunity provider. If you have special accommodation needs, please contact the office at least 2 weeks prior to the event.