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Home Tomato Canning

• Saturday, September 17, 2016, 8:30 AM - 11:00 AM
• Saturday, September 17, 2016, 11:30 AM - 1:30 PM

CCE Educators will lead 2 workshop sessions on the safe canning of tomatoes in the home kitchen. Session I, 8:30-11:00 AM covers Boiling Water Canning and is geared towards beginners or anyone wanted a refresher on basic home canning principles, equipment and procedures. Following a brief lecture and presentation, participants will prepare and process a tomato-based product in a boiling water bath. Boiling water bath canning can be safely used to preserve high acid foods at home, such as salsas, fruit spreads, jams, jellies, chutneys, relishes, pickles and other high acid products.

Session II, Pressure Canning, 11:30-1:30, is designed as a follow up to Session I or for experienced home canners. It will cover the principles, procedures and equipment for pressure canning. Participants will prepare and process a tomato-based product using a pressure canner. Pressure canning can be used to safely preserve low-acid vegetables and other low-acid foods, such as meats, meat sauces and soups.

Participants in both workshops will take one of the processed jars home with them as well as an informational packet, including recipes. If attending both sessions, we encourage you to bring a bag lunch to enjoy during the break. Space is limited, register by Thursday, September 15.

TomatoPreservationWkshpFlyer2016.pdf

Fee

$15 for one session, $25 for both

Learn More

https://reg.cce.cornell.edu/HomeTomatoCanning_2016_231

Location

Pebble Hill Presbyterian Church
5299 Jamesville Rd
Syracuse, NY 13214

Last updated September 13, 2016