Canning High Acidic Foods

When preserving foods long-term through canning, there is no better place to start than the beginning. Canning highly acidic foods has come a long way, and your ancestors’ methods have been updated. Allow Ann of A Farm Girl in the Making and the author of The Farm Girl’s Guide to Preserving the Harvest to introduce you to modern methods of preserving highly acidic foods. 

Canning high acidic foods no longer has to be boring, learn to use vinegars other than distilled white vinegar.

The ability to shop your larder is a great joy, especially during the winter months. But, what greater joy is there than grabbing a jar of triple berry jam, balsamic pickled beet, or canned green tomato slices you preserved throughout the growing season? Home canning not only allows you to store food, but it also allows you to know every ingredient that goes into the jars. Knowing how to preserve foods through canning is hugely liberating. Once you master this traditional skill, you will no longer rely on the supermarket to feed your family.

Many individuals need help knowing where to begin. Growing a garden is not enough in today’s world. Knowing what you are consuming is critical to maintaining good health. Preserving the harvest through canning lets families know exactly what they are consuming.

For those who do not know where to begin when it comes to home canning, this is the perfect way to get started. 

The Beginner’s Canning Workshop

The Beginner’s Canning Workshop is ideal for those new to home canning and seeking a refresher course. You will discover how to integrate traditional practices with modern ingredients, tools, and preserving methods. 

Ann’s teaching method is quite simple, and one must understand the science behind food preservation and traditional canning methods practiced worldwide. Understanding scientific and traditional methods will allow you to preserve the harvest safely. 

High Acidic Foods

The methods for canning highly acidic foods have changed over the years. For example, the options for sweetened jam or pickled vegetables no longer require using sugar or distilled white vinegar. Instead, other ingredients may be used. For example, a traditional raspberry jam recipe can easily be transformed into a raspberry jalapeno jam

Together, we will cover everything you need to know about canning:

  • Jams
  • Jellies
  • Chutneys
  • Pie fillings
  • Pickled items
  • Juices
  • Tomato products, and much more!

Workshop Curriculum

In the Beginner’s Canning Class, Ann covers safe canning guidelines, creating recipes, and how to alter recipes based on dietary needs. In addition to this, you will learn canning methods that are still practiced worldwide.

The workshop will also cover the following: 

  • Traditional and modern tools are used to can highly acidic foods
  • Proper handling of canning jars
  • Understanding the pH balance in fruits and vegetables
  • Sweeteners
  • Pectin options
  • Vinegar choices
  • Troubleshooting 

In this hands-on workshop, we will make and can a seasonal pickle item for you to take home.

Update your canning tools to simplify your canning experience. A steam canner is ideal for preserving high acidic foods.

Book a Hands-on Workshop

We are happy to share that Acorn Creek Farmstead will offer 2 Beginner’s Canning workshops during the 2024 harvest season! Join us in learning how to preserve the season’s bounty for long-term storage. 

Available hands-on workshop dates for 2024:

Space is limited for this hands-on workshop. Reserving your spot now ensures you are on the path to achieving food freedom.

  • June 22, 2024
  • 11 am to 2 pm
  • Workshop Cost – $70.00
  • August 17, 2024
  • 11 am to 2 pm
  • Workshop Cost – $70.00