Friday, August 8, 2025
9:30am-12:30pm
Have you ever wanted to try canning, but were unsure how to get started? Or perhaps you are concerned about food safety, and wondering how to ensure that your canned food is both delicious and safe. Well, this is the class for you!
Join Allison Carroll Duffy, Master Food Preserver and cookbook author, for this hands-on workshop covering all that you need to know to get started canning your own food. Well cover the basics of safe home canning, including proper procedures, techniques, and use of tools and equipment. Then we’ll learn hands-on–working together as a group and going step-by-step–to make and can a big batch of jam. We’ll use the boiling water bath method, which is the same method you’ll use for making many other canned goods you might want to make at home, including pickles, salsas, chutneys, and fruit. While this class will focus primarily on the boiling water bath method of canning, pressure canning will also be discussed.
At the end of the class, there will be plenty of jam to taste, and each participant will go home with a jar of jam to enjoy…as well as all the know-how needed to start canning confidently at home!
All levels welcome! This class is appropriate for anyone who wants to learn. Complete beginners are welcome, as are experienced canners who want to refresh their skills. No prior knowledge is necessary.
All materials will be supplied. Just come ready to have fun!
Minimum participants: 8
Maximum participants: 12
Allison Carroll Duffy holds a Masters degree in Gastronomy from Boston University where she focused on food history and culture. She is trained as a Master Food Preserver through the University of Maine Cooperative Extension. She teaches canning and preserving classes and workshops, and has written about food for various publications including Backpacker, Taproot, and the Boston Globe. She has appeared a number of times as a food preservation guest expert on “207 Kitchen” on WCSH in Portland, Maine. She is also the author of the jam-making and canning cookbook Preserving with Pomona’s Pectin, published by Fairwinds Press. To learn more about Allison, please visit www.canningcraft.com
Did you know that current members of The Friends of the Shakers receive $5 off each workshop? Sign up or renew today to claim your discount!
