In this three-hour session that emphasizes safe canning practices, participants will learn techniques for boiling water bath canning, pressure canning and pickling. The workshop will consist of a presentation followed by hands on canning session in which participants have the opportunity to make both a jam and pickles using local, seasonal ingredients. Registration includes all supplies and participants will take home a jar of preserves.

Workshop hosts:

Caitlin Dorward is past president of Sprouts at UBC, a SPEC Director, Agricultural Researcher and avid foodie and canner. She is food safe certified and has been teaching SPEC’s canning workshops for the past three years.

Marnie Newell is a SPEC staff member and passionate food preserver with dozens of cans under her belt. She has been trained by food preservers from such diverse backgrounds as Backwoods Homesteader to Big City Chef.

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Canning and Preserving

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Canning and Preserving

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