INTRODUCTION TO CANNING
Curious about canning and wondering where to start? This course will use the Ball Canning Text as a guide for canning basics. Both water bath and pressure canning will be demonstrated. As well as a tasting of what is demonstrated. Jams, vegetables, and sauces, as well as handmade stock will be explored.
Availability & Registration
We offer the following class sections for this course (60-316-133). View more class specific details and registration information by selecting a class number.
|Class Number||Status||Start/End Date||Last Date to Register||Instruction Mode||Campus||Meeting Information||Pricing|
|May 11||In Person||Wausau||
6:00PM - 8:30PM
E110-Wausau Campus Culinary