I'm in Texas but can't find any by googling. I've googled for the other states as well. That's about as far as I want to drive...

I know there are videos and such online but I feel more comfortable with a class. My local extension service was no help.

I know it's a long shot but thought I'd ask anyway.

Part of the problem is in most areas of the country we're past the canning season and usually these classes are offered only seasonally.

Another resource would be Sur La Table. They have offered canning classes at their stores in the past, though I would guess the reliability of the information would vary.

Oklahoma Extension has offered canning classes but again, you might have to check with them early spring to see what's on the schedule.

Carol

I've never heard of The Texas Union but I am so glad to know about them. Their prices are way better than Austin Community College prices on other types of classes. Oh, how I wish I had posted this question earlier. I'll be checking their website from now on to see if they have another canning class in the spring or fall.

THANK YOU!!!!

That's too bad as TAMU has the reputation of being one of the best extension services in the US!!

Perhaps it was just a lack of info in your local county office and other surrounding county offices could be more helpful? I know they offer annual classes but perhaps, as Carol said, this is the wrong time of the year for them. I know our canning and food safety classes here in AR are done for the year.

Dave

PS: you might also check with the local 4H and the nearest Master Gardener's program for leads.

"I currently do not know of any canning classes being offered in your County. At this time, I am also not aware of other programs being available in neighboring counties. You might try contacting the other Extension offices for further information."

Whether there were some earlier in the year she did not say. So, I'll ask again in the summer, I suppose. And I'll try some other counties and see what they say.

So... that's that. Good idea about 4H and the MG.

Thanks!

Dave

I just did a Google search, but I have a teaching and library science background, so finding stuff is something I've had a lot of practice doing.

Carol

If it were me and the Texas Union info didn't pan out for some reason, I think I'd call the main TAMU office at the university. They oversee all the county offices so should be able to provide state-wide schedules for classes.

Dave

I just wanted to say thanks again. I've been watching the Texas Union site and just signed up for a canning class in April. The required text has changed to Canning for Dummies, 2009. Are you familiar with that one?

I've read enough here to know that I should be very careful from where I get recipes. That aside, it's the actual technique that I'm more concerned about so I'm still happy to take this class.

Woohoo!! :-)

IIRC, that book relies heavily upon USDA and BBB standards. I just did a search "inside the book" on Amazon. All appears pretty much as I remembered, safety-oriented and conventional. Such methods as oven canning and steam canning are prohibited, steam pressure canners must be used for low-acid product, altitude adjustments are provided for pressure canning, etc. etc. One remark which stands out is that canning is not the place for "recipe innovation." Careful measurement is critical. All very good and appropriate advice.

I would guess that the instructors chose the book as less dry and more "approachable" than the BBB. On that count I think they're right.

My one concern is that the book was published in 2003. That's 8 years (allowing for at least a year to write and come to publication), and I doubt it's up-to-date on such changes as the wait time at the end of the boiling water bath and pressure canning cycles.

I do think you will find 99% of the information reliable and beneficial in terms of demonstration; hopefully the instructor has kept with changes from the last years. I really think a lot of it has to do with the instructor's credentials and commitment to staying up-to-date.

Keep an eye out and if you hear/read anything which seems at odds with what you remember from this site, post and ask. Also keep the NCHFP bookmarked as a favorite and check it frequently to verify anything doubtful. I would always check the NCHFP site for processing times. Being online, it's generally ahead of print on the latest.

One good test would be to see if the course instructor can provide the NCHFP URL without looking it up, LOL.

I hope this helps.

Carol