Food Safety Canning Workshop (Aug 27, 2026)

Food Safety Canning Workshop
 

Learn Safe Home Canning with Pickled Dilly Beans:

Join the University of Missouri Extension for an interactive Food Safety Canning Workshop designed for home canners, gardeners, farmers, and anyone interested in preserving fresh produce safely. This hands-on workshop will teach participants the science behind safe home canning while preparing Pickled Dilly Beans using a boiling-water canner.

Workshop Details
Date: Thursday, August 27, 2026
Time: 11:00 a.m. – 3:00 p.m.
Venue: 260 Brown Rd, St. Peters, MO 63376
Cost: FREE

What You Will Learn
Participants will gain practical knowledge on:

• Principles of safe home canning
• Preventing foodborne illness through proper processing techniques
• Selecting and preparing fresh vegetables for canning
• Importance of acidity, headspace, processing times, and jar preparation
• Safe handling, cooling, storage, and shelf-life recommendations
• Troubleshooting common canning problems

During the workshop, participants will prepare Pickled Dilly Beansusing a research-based boiling-water canning process. You'll learn how to wash and trim beans, prepare jars, add dill and garlic, make the pickling brine, fill jars correctly, maintain proper headspace, and safely process the jars in a boiling-water canner.

Workshop Agenda

11:00–11:15 a.m.– Welcome, introductions, registration, and distribution of workshop materials 

11:15–11:45 a.m. – Presentation: Home canning basics, food safety, and processing requirements
11:45 a.m.–12:00 p.m. – Product preparation and demonstration setup
12:00–12:30 p.m. – Lunch
12:30–1:30 p.m. – Hands-on canning workshop (preparation, filling, bottling, and processing)
1:30–2:00 p.m. – Cooling, troubleshooting, discussion, and questions
2:00–3:00 p.m. – Review of finished products, cleanup, and participants take home their canned products