Let’s jam: Learn how to can acidic foods, including strawberry jam

Published 9:13 am Friday, May 6, 2022

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N.C. Cooperative Extension, Davie County Center, will offer a Strawberry Jam Canning Workshop on Friday, May 27 from 10 a.m. -1 p.m. at the Davie Extension Center.

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

Participants must pay a $15 registration fee to reserve a spot by May 23.  The workshop will be hands on, and all materials will be provided.  Class size is limited.

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 ten days prior to the event.  The Extension Center is located at 180 S. Main St. in downtown Mocksville, beside the courthouse.

Visit davie.ces.ncsu.edu.