Mission’s Kitchens is offering two boiling water bath and two pressure canning workshops this summer and fall.
Learn to water bath can dill pickles Sept.14, and plum jam on Oct. 5. Learn to pressure can salmon Sept. 28 and pumpkin 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 an emphasis on safe and up-to-date home canning practices. All equipment and supplies are included and participants take home a jar of canned goods.
The fee is on a sliding scale. Water bath workshops are $40, while pressure canning workshops are $50.
Pre-registration and pre-payment is mandatory. Register through the Women’s Resource Society of the Fraser Valley at 604-820-8455 or firstname.lastname@example.org. On Saturdays, registration can be made at the LINC booth, at the Mission Farmers’ Market.
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.