This summer we were fortunate to have four wonderful food preservation workshops: Canning Jam and Jelly (where we learned to safely can jams and jellies from fresh ingredients or from canned fruit juice), Pressure Canning (learned to safely use a pressure canner), Fiesta Canning (made use of excess tomatoes and peppers) and Canning Meat (my favorite- we made wonderful meat sauce that you can put on the shelf and not in an already packed freezer). Heidi Williams was the instructor and she did an amazing job. The classes were  open to the public and were well attended. I learned so much and I have been preserving food for years.