Instructor: Rebecca Shannon
Date: Saturday , March 18, 1-5pm
Tuition: Jax Member $27.00 / Non Member $32.50
Material Fee: (Due during workshop) $10
Class Description: Learn the basics of safely canning jams, jellies, pickles, and other high-acid foods in a boiling water bath. Topics include basic food preservation safety, common canning problems and trouble-shooting, personalizing a recipe, and storage. Class is hands on. Participants will prepare, pack, process, and take home a jar of a high-acid food. Please wear comfortable closed-toe shoes. An apron is suggested but optional. This workshop will be held at Plenty! in Floyd VA in their downstairs kitchen area.
Minimum Age: Responsible Young Adult
Minimum Enrollment: 4, Maximum Enrollment: 12
About the Instructor: Rebecca Shannon started out as a dishwasher and somehow ended up a chef. She is an instructor of home food preservation and culinary arts, and a Slow Food member. Rebecca is certified through Virginia Tech in Canned Foods, Principles of Thermal Process Control, Acidification, and Container Closure. In addition to holding a degree in Graphic Design she is an avid gardener and is busy growing her 2 acres in the southwest Virginia Blue Ridge Mountains into a productive small holding.