This workshop will consist of a presentation and hands-on pressure canning session in which participants will have the opportunity to make preserves using local, seasonal ingredients. Registration includes all supplies and participants will take home a jar of preserves.
**Please note that this workshop is not appropriate for beginner canners. Participants in this workshop should have already taken an introductory (boiling water bath) canning workshop through SPEC or elsewhere, and/or be comfortable canning high acid foods using the boiling water bath method on their own.
Caitlin Dorward is an avid canner who loves cracking open a jar of home-canned peaches in mid-January. She has been teaching canning workshops with SPEC since 2009 and is Food Safe and Market Safe certified. When she's not canning, Caitlin works as a Research Associate at the Institute for Sustainable Food Systems at Kwantlen Polytechnic University, and as a graduate student studying sustainable agriculture at UBC. She has seven years of experience working on community food security and food systems issues, including two years as a SPEC Director.