Home Food Preservation: Boiling Water Bath Canning Basics

This will be an introductory workshop providing USDA's current recommendations on how to safely can using procedures that have been scientifically tested to ensure safe and high-quality canned products and optimized for prolonged storage.

Date and Location

When (Date/Time)

June 24, 2017, 9:00 AM - 1:00 PM


St. Paul's Episcopal Church

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Instructor: Kim Furry (Penn State Extension - Master Preserver)

This workshop is designed for beginning canners as well as those wishing to update their canning knowledge and skills. Avoid common canning mistakes and find out which foods can be safely canned in a boiling water bath. You will even bring home a jar of freshly canned produce.

The class size will be limited to 12 people, but we can do two sessions 9 AM to 12 PM and 1 PM to 4 PM. Please indicate your first choice on your registration form. Please note: there will be an additional charge for canning supplies ($5 per person) to participate in the canning demonstration. Penn State Master Gardeners will be on hand to assist.

To register visit: Montrose Adult School. Click the Classes link. You can print out a registration form under the HOW TO REGISTER section. To see what classes are offered, click Nature and Country Living to see the Master Gardener classes. Simply mail the form to the Montrose Adult School. For more information or help registering call the Penn State Extension Office at 570-278-1158.

When: June 24, 9am or 1pm
Location: St. Paul’s Episcopal Church/kitchen
Fee: $5.00, plus cost of canning supplies

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