Food Preservation and Pressure Canning

Okay, so the world isn’t ending, and I’m not a canner because I think it is. I can because it’s just that economical (and yes, you probably thought I was going to say “because I can,” didn’t you?).

Canning is easily one of my favorite conversation topics. As a pressure canner, I’ve always had a steady supply of food ready for my convenience—and it’s amazing. I have everything from juices to meats on my shelves, all because I spotted something on sale and knew I could use it, if not today, then definitely someday.

It’s all because I found a great deal and knew it would make a great addition to my cantry.

Not only can I control what goes into my food—how much salt, how much sugar—but I also know there are no preservatives. There’s something incredibly satisfying about opening a jar months later and knowing exactly what’s inside.

Discussion topics include: why canning is a valuable skill, how it benefits your household, and what you need to get started.

In this session, we will explore several food preservation techniques. You’ll learn about vacuum sealing using both jars and polymer bags, and how dehydrating can be used to preserve everything from fruits to homemade bouillons and powders. We’ll also look at the different types of jars available and discuss which ones are best suited for various preservation methods.

We will cover the key differences between water bath canning and pressure canning, including when and why each method is used. Water bath canning will be discussed in relation to preserving high-acid foods such as pickles, jams, and jellies.

Participants will also be introduced to fermenting techniques and how fermentation can be used to safely preserve and enhance foods.

A highlight of the session will be a full demonstration of the pressure canning process. We’ll talk about pressure canning meats, fish, vegetables, and even complete meals, including which foods work best for this method and which ones don’t.

Finally, the class will touch on USDA food safety guidelines, what USDA approval means for home canners, and how recommendations have evolved over time.

Our goal is simple: to cut down on our grocery bill and reduce food waste. I use something from my pantry every single day, and it feels great knowing that I’m lowering the amount of waste my family produces.

Every jar I use is reusable, which means fewer cans, less plastic, and no styrofoam trays from meat packaging ending up in the garbage. It’s a small change that can make a big difference over time.

Of course, we’ll cover all of these important details during our initial discussion as we explore how food preservation can benefit both your household and the environment.

We have plenty of nibblies and snacks, along with a selection of curated cocktails and local beers to enjoy. Snack boards can be purchased with your tickets, and drinks cocktails will be available all night.

At Sammie’s Cafe, we’re creating a welcoming space for multimedia artists to connect, collaborate, and share their expertise, building a lively learning community. If you’re interested in a class that’s not listed or are an artist seeking a place to teach, reach out to our coordinator at negrecia@rogers.com with any ideas, comments, or questions. Follow us on Instagram @TheGrowingStudios for more classes and the latest announcements.

Thank you for your interest,  we are trilled to share this event with you.

Look forward to enjoying an evening with like minded enthusiasts.  Talking and creating is an evening well spent.