CHAMPAIGN, Ill. — Local residents got a sweet start to summer food preservation with a hands-on jam-making workshop hosted by University of Illinois Extension on June 25. The workshop, led by Nutrition and Wellness Educator Rachel Mannen, was the first in a three-part canning series designed to help participants preserve fresh produce safely and confidently.
Held at the Illinois Nutrition Education office, the jam class drew a full crowd eager to learn the science and art of water bath canning. Attendees observed safe preservation techniques demonstrated by Mannen and were able to take home their own jar of jam.
“Many people are looking for ways to make the most of their garden harvests or take advantage of local produce,” said Mannen. “These workshops teach the steps of safe food preservation practices.”
Class participants added that they had always had an interest in learning more about canning, and the class helped them understand the basics, while others commented that with all the new guidelines for water bath canning, the class was a good refresher.
The summer canning series continues with two more opportunities:
- July 22 – Pickles: Learn the crisp process of pickling vegetables.
- August 21 – Salsa: Create a flavorful salsa using seasonal ingredients.
Each workshop runs from 9 a.m. to 12 p.m. at the Illinois Nutrition Education office, located at 201 W. Kenyon Road, Suite 3, Champaign, IL 61820, and costs $15. Space is limited and advance registration is required.
- Register for the Pickles workshop by July 15
- Register for the Salsa workshop by August 14
To sign up or learn more, visit go.illinois.edu/CanningINEP.
University of Illinois Extension develops educational programs, extends knowledge, and builds partnerships to support people, communities, and their environments as part of the state's land-grant institution. Extension serves as the leading public outreach effort for University of Illinois Urbana-Champaign and the College of Agricultural, Consumer and Environmental Sciences in all 102 Illinois counties through a network of 27 multi-county units and over 700 staff statewide. Extension’s mission is responsive to eight strategic priorities — community, economy, environment, food and agriculture, health, partnerships, technology and discovery, and workforce excellence — that are served through six program areas — 4-H youth development, agriculture and agribusiness, community and economic development, family and consumer science, integrated health disparities, and natural resources, environment, and energy.