So, I’ve been researching and exploring the world of canning and really wanted to get into the action this year. While doing some research and trying to confirm my local altitude I stumbled across a 5 week canning course, 5 courses $50. That seemed like a sweet deal, but here are the classes. I see a lot of people talk about the risks of water bath canning, and some people say it only works for certain recipes while others seem to have sworn it off entirely due to the safety concerns.
I was just wondering if you all thought the courses would be helpful, or if they have too much potential to teach me improper canning procedures. I loved the idea of a class because I’m an over thinker and seeing it done in person will relieve a lot of my “first time actually doing this” anxieties! I didn’t want to post too much of the flyer as it has sensitive info, but feel free to ask questions!
by cooscoos89898
8 Comments
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Who is the “teacher”?
Can you reach out ahead of time? I would ask whose protocols they follow for recipes and canning times. (Like ball or the national center for home food preservation). Fermenting is not the same as canning, so it’s not just a canning class.
I can’t speak on the safety of this teachers methods but water bath canning is perfectly safe and recommended for high acid foods like jelly/jam, pickles, fruits, and tomatoes with added acid. Pressure canning is necessary for low acid foods like meat and regular (not pickled) vegetables.
In response to the water bath canning question, there are certain things that need to be pressure canned, and certain things that are recommended to be water bath canned. Almost all recipes are one or the other (except tomatoes, which are the only thing I can think of that have recommendations for both). You will not find a pressure canning recipe for pickles, jams, fruits, or other similar high acid recipes on the NCHFP or university extension websites. These foods are safe to water bath can, and pressure canning is unnecessary for them and often results in a not great product for things like fruit and pickles especially. Only low acid foods like meats, soups, non-pickled veggies, etc. need to be pressure canned because of their low acid. So I wouldn’t write off the class just because they teach about water bath canning. It is absolutely a safe and recommended method for preserving many foods.
What sort of organization is teaching the class?
The classes taught by the county agents office are the ones you are looking for
Cross reference previous students and obituaries
Your local extension agent should be able to assess the classes. I’m taking lessons from an agent myself.
Realistically, in the US, they should have a canning certification to teach canning to the public. Sure, rebel canners will teach but they do not usually advertise. In my state, to even sell at a farmers market, you must have a canning certification and retake the classes every two years I think