Free program teaches safe canning basics

COLUMBIA, Mo. – As interest in home food preservation grows, many are eager to put up garden produce or family recipes but aren’t always sure where to start or how to do it safely.

University of Missouri Extension will host a free in-person Food Safety Canning Workshop for beginners 11 a.m.-3 p.m. Monday, April 27, at Eckles Hall on the MU campus in Columbia.

Improper canning techniques can lead to spoiled food or serious food safety risks, making reliable, science-based education essential for those new to the process, said Kantha Channaiah, University of Missouri Extension food safety specialist.

The program will walk participants through the fundamentals of safe and effective canning practices with engaging educational lectures and live demonstrations, allowing attendees to see proper techniques in action and better understand why each step matters.

“Many people are excited to try canning but may not realize how important it is to follow tested methods,” Channaiah said. “This workshop gives beginners the confidence and knowledge they need to preserve foods safely and correctly.”

Participants will learn about key federal and state regulations related to food preservation, as well as best practices for preparing and processing canned foods. Live demonstrations will feature pickled green beans and dill pickles.

The workshop is offered at no cost thanks to funding from the U.S. Department of Agriculture through the Missouri Department of Agriculture, and is open to home canners, small-scale food producers and anyone interested in learning safe canning methods.

Attendance is limited to 15 participants to ensure a hands-on learning experience, and advance registration is required.

Details and registration.

For more information, contact Channaiah at lchannaiah@missouri.edu.