How I teach canning at Indigo House – 2026

What I find most exciting about canning is understanding the processes. My classes are a day of hands-on experience.  This five-hour class is strong on the up-to-date science, the tools, and the details of why we use approved USDA methods.  Whether a student eats a mainstream diet or a vegetarian diet, knowing the safest process is the very best place to start. We all want safe shelf-stable jars for our pantries. 

Once you understand why and how to water-bath high-acid fruit and vegetables, you are prepared to explore the world of summer produce you and your family enjoy. For the water bath process, I choose to use pineapple as a first canning experience as it is simple, straightforward, and affordable in this 2026 summer of quite high produce prices.

Pressure canning opens a deeper layer of food safety. Discussing in depth the ways we use the technology of the pressure canner for low-acid foods, you can safely add stocks, meats, beans, and low-acid vegetables to your pantry. I have chosen chicken stock as it is a grocery item many people use in their kitchens. Vegetable stock is one variation. They process quickly as our class time together is limited.  I use both traditional stovetop pressure canners and an electric version that combines canning in smaller volume with the same safety as a larger stovetop canner. I like both.

My handbook allows plenty of room for your personal notes as I walk you through the hands-on basics. It also contains a list of the books and resources I recommend.  

After this class, you will have the confidence to take advantage of the best fruits and vegetables available throughout the summer season from your own gardens and farmers’ markets. There are so many delicious possibilities: tomatoes, peaches, plums, apples, sweet corn, sweet potatoes, white potatoes  – you will have the tools to begin creating your own shelf-stable canning adventure.