“Farm to Jar” Canning Class

Presented by CCCC Culinary Arts, with produce from the CCCC Sustainable Agriculture Farm

Date: Wednesday & Thursday – June 24 & 25, 2026
Time: 2-5 p.m.
Meet: CCCC Pittsboro Main Campus, Lucier Hall – Room 145 – Kitchen
Instructor: Kelly Burton
Cost: $74 (plus fees)

Learn the art and science of extending the harvest in this hands-on introductory course focused on home food preservation. Students will gain foundational skills in traditional techniques for farm-fresh products, including water-bath canning, fermentation, quick pickling and oven drying. Under instructor guidance, participants will practice fundamental methods for cleaning, storing and preparing produce while following strict food safety and sanitation protocols. The course covers the proper use of preservation equipment, including jars and dehydrators, to ensure high-quality results for the home pantry. By the end of the course, students will have the basic knowledge to apply several preservation styles and understand how to safely process seasonal harvests year-round. All core course materials, produce and supplies will be provided by the college.

**** Required Material & Supplies: An apron, hat and closed-toe shoes are required for participation in the kitchen.