Preserve the Bounty Series
- Tuesday, June 16, 2026, 5:30 PM - 8:00 PM
- Tuesday, July 14, 2026, 5:30 PM - 8:00 PM
- Tuesday, July 28, 2026, 5:30 PM - 8:00 PM
- Tuesday, August 25, 2026, 5:30 PM - 8:00 PM
- Tuesday, September 22, 2026, 5:30 PM - 8:00 PM
- Thursday, October 15, 2026, 5:30 PM - 8:00 PM
- Thursday, November 12, 2026, 5:30 PM - 8:00 PM
Jammin’ | June 16, 2026 | 5:30 - 8:00 pm | $15.00
Making jam or jelly seems to be everyone’s favorite food preservation activity. But, it is not necessarily easy!
Come learn the magic behind making sweet preserves and the basics of boiling water canning and steam
canning. I will also demonstrate how to make freezer jam. We will use USDA tested and approved techniques
and recipes. Take home a jar! Class size is limited. Register by June 15th.
Quick Pickles | July 14, 2026 | 5:30 - 8:00 pm | $15.00
These tart, crispy condiments are a perfect addition to your sandwich plate, lunch box, appetizer platter or
charcuterie board! Learn how easy it is to make two classics – bread and butter pickles and dilly beans using
the boiling water and steam canning process. Take home a jar. Class size is limited. Register by July 13th.
Pressure Canning Low Acid Foods | July 28, 2026 | 5:30 - 8:00 pm | $15.00
The demonstration will include how to safely pressure can low-acid foods like beans and most
vegetables. You will also get hands-on experience using both a dial gauge and weighted gauge canner. Bring
your dial pressure gauge or lid to be tested if you wish. Class size is limited. Register by July 27th.
Tomatoes 101 | August 25, 2026 | 5:30 - 8:00 pm | $15.00
We will learn to can the highly popular pantry staples - crushed tomatoes and salsa, using the Boiling Water
and Steam canners. Just when local gardens will be overflowing with this summer favorite! Take home a jar.
Class size is limited. Register by August 24th.
Preserving Apples | September 22, 2026 | 5:30 - 8:00 pm | $15.00
Preserve apples by canning slices or apple sauce using the boiling water canner, freezing pie filling and
dehydrating. Take home a jar. Class size is limited. Register by September 21st.
Pressure Canning Soups and Meats | October 15, 2026 | 5:30 - 8:00 pm | $15.00
Learn how to safely can these low acid foods using either a dial gauge or weighted gauge canner. We will
delve into the science behind the USDA approved methods. Also learn how to dehydrate meat jerky. Bring
your pressure gauges to be checked if you wish! Class size is limited. Register by October 14th.
Preserving for the Holidays | November 12, 2026 | 5:30 - 8:00 pm | $15.00
We will make several different products—just in time for the holiday season! Class size is limited. Register by
November 11th.
Register with Karen or on-line:
518-618-5595 | kem18@cornell.edu
https://pub.cce.cornell.edu/event_registration/mai...
Location
CCE Albany County
24 Martin Road
Voorheesville, NY 12186
Last updated May 1, 2026