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N.C. Cooperative Extension, Davie County Center, will offer a tomato canning workshop on Friday, April 30 from 1-4 p.m. at the Davie Extension Center.

This is designed for those who wish to gain knowledge on how to safely can high acid and acidified foods, such as fruit, jams, jellies and pickles. Participants will learn the basic knowledge of boiling water canning.

Social distancing and face masks are required to participate, and class size is limited. Participants must pay a $15 registration fee to reserve a spot. The workshop will be hands on, and all materials will be provided.

Foods with low acidity, such as green beans and other vegetables, must be processed in a pressure canner following a tested recipe to ensure food safety and avoid the risk of botulism poisoning.

Meat, seafood and poultry should also be processed in a pressure canner.

Foods with high acidity, such as pickles and many fruits, are safe to process in a boiling water canner following a tested recipe.

Contact the Extension Center at 336.753.6100 to register or for questions.  Accommodation requests can also be made by contacting this number at least 10 days prior to the event.

The Extension Center is at 180 S. Main St. in Mocksville, beside the courthouse.  Visit davie.ces.ncsu.edu.