We’ll make Roasted Tomato Passata, Giardinera and an Italian Plum Jam with Amaretto.

This class is an introduction to small batch hot water bath canning. This hands on workshop covers food safety and general procedures quantity survival, and equipment recommendations for a successful seal every time. We'll discuss when hot water bath sealing is used in regard to acidity, and make sure that you are ready to get started on your own. Don't worry – you CAN do it! Each student will take away 3 jars, custom labels, and an instruction packet with recipes. Class size is limited.