Mission’s Kitchens is offering three boiling water bath and two pressure canning workshops this summer and fall.
Learn to water bath can peaches on Aug. 24, dill pickles on Sept.14, and plum jam on Oct. 5.
Learn to pressure can salmon on Sept. 28 and pumpkin on Oct. 19. Workshops are held from 9:30 a.m. to 1 p.m. (2 p.m. for pressure canning) at St. Andrew’s United Church, 7756 Grand St.
The sessions are hands-on and taught by Bernardin-trained facilitators Susan Truman and Lexi Richards with a stress on safe and up-to-date home canning practices.
All equipment and supplies are included and participants get to take home a jar of canned goods they’ve made.
Water bath workshops are $40 and pressure canning workshops are $50. Pre-registration and pre-payment is mandatory. Register by calling the Women’s Resource Society of the Fraser Valley at 604-820-8455 or send an e-mail to firstname.lastname@example.org.
On Saturdays, registration can be made at the LINC booth at the Mission Farmers’ Market by the library on Second Avenue. Mission’s Kitchens is administered by LINC Society, supported by the Mission Food Access Network and funded by the United Way and Mission Community Foundation.