Canning College Offered

Melissa Rector LaGraff, M.S.

Learn how to preserve your food in a three-part, hands-on workshop! As the Family & Consumer Sciences Extension Agent, I am part of the Cooperative Extension System, which is a partnership between the U.S. Department of Agriculture (USDA), The University of Tennessee, and Jefferson County. USDA and Extension have a long history of providing advice on how to preserve foods safely at home. USDA published instructions for canning as early as 1909 in pamphlets known as farmer’s bulletins. Food preservation methods have evolved over the years and this workshop will teach you the current preservation techniques that are research-based and safe!

Jefferson County’s Canning College will take place over three evenings in July. On Tuesday, July 16^th, you will learn about water bath canning and preserve jam. On Thursday, July 18^th, I will discuss pressure canning and we will preserve green beans. On Thursday, July 25^th, you will learn how to preserve pickles and tomatoes. Each class will begin at 6:00 p.m. and will be held at the state-of-the-art food laboratory in Blye-Poteat Hall on the Carson-Newman University campus in Jefferson City. The $50.00 fee includes:  three classes, a food preservation book, all materials, and at least one “home canned” item after each session. You may also register for one session for a $20.00 fee. Space is limited so pre-registration is required.