Water Bath Canning Workshop

— Written By Patti Snyder

Canning jar

Many foods can be safely canned using the water bath canning method. This simple method can be used to preserve things such as jams and jellies, pickles and salsas, too. Family and Consumer Science Agents Eleanor Frederick (Alamance) and Patti Snyder (Stokes) will explain why some foods are deemed safe to can using the water bath method, while others require pressure canning. This online workshop will also include a water bath canning demonstration for participants to see each step of the canning process.

Written By

Patti Snyder, N.C. Cooperative ExtensionPatti SnyderExtension Agent, Family and Consumer Sciences Call Patti E-mail Patti N.C. Cooperative Extension, Stokes County Center
Updated on Jun 26, 2020
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