This is a 4-hour hands-on session where you will learn about the tradition of canning and preserving, how to get started, deciding what to can and preserve, and the two methods of canning and preserving (water bath and pressure canning), tools of the trade, as well as how to make jams and jellies. Everyone will leave with a jar of pickled vegetable that they created themselves. Take home several recipes and an extensive list of resources for use at home. Space is limited. Register by September 14.