Preserve High Acid Food at Home 

Have you always wanted to learn how to make your own jelly, jam, or pickles or how to preserve the produce growing in your vegetable garden (or from a good sale at the market) and just weren't sure how to go about starting?  Well, then mark your calendar and purchase your ticket for the Whitehall Kitchen Preserving Food workshop!

Preserving your own food is easier than you might think. It’s a great way to have delicious, local food all year long. Especially helpful for home gardeners with a bounty to put up, or after a visit to a pick-your-own site. Learn how to safely preserve the foods you like to eat at home.  This class will focus on water bath canning methods, used for preserving high-acid foods only*.

Each hands-on workshop will review safe methods, different equipment available, and supplies needed. No prior experience or supplies are needed for any workshop.

Your host, Kris MacPherson, owner of Whitehall Kitchen, has been canning and preserving for 10+ years and is excited to help get you started on your preserving journey! 

Intended audience: Adults age 18 years or older (please no small children)

Format: Each workshop is 2 1/2-3 hours

Fee: $300 for up to 6 participants

This is a private class scheduled for a specific party and date.  For group classes please see Learn How to Preserve High Acid Food Workshop.  These are In-Person classes.

 *This class will not cover pressure canning low acid foods.  Pressure canning low acid food is the recommended, safe way to preserve low acid food and protect against botulism poisoning.