Come learn to can with Preserving Traditions! We’ll be making a relatively low-sugar strawberry jam recipe that requires only three ingredients, but can be adapted to a variety of interesting flavor combinations.
Once the jam is made, we’ll learn how to can it in a simple water bath canner. This water bath technique can be used to can any jam, jelly, fruit, and many kinds of tomatoes and salsas.
Bring 3 quarts of fresh strawberries and 2 empty pint canning jars (or 4 half-pint jelly jars). We’ll provide all the other ingredients plus equipment, lids, and bands.
Space is limited to 15 people – please RSVP here!
Sunday, June 14th
3337 Ann Arbor-Saline Rd.
Ann Arbor, MI