Jun 5, 2018 | View All Issues
When: Saturday June 16, 2018
10:00 am to 2:00 pm
Click here to register
Jams and Jellies is the most basic of boiling water bath food preserving. Most times its fruit sugar and pectin. Have you ever made them sugar free or low sugar? Have you ever made them pectin free? Does liquid make a difference than powder? Come learn the advanced methods of jams and jellies. This workshop will provide product to take home.
Bring an apron and be ready for this hands on class.
Check in begins at 9:30 am. Class begins at 10 am sharp.
Classes are held at the Robert J. Cabral Agricultural Center, 2101 E. Earhart Ave., Stockton, CA 95206 in the Calaveras Room.
Space is limited!
If you need assistance or accommodations, please contact the UCCE Master Food Preservers of the Northern San Joaquin Valley at 209-953-6100.
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