Canning Workshop Combines a Timeless Technique

Author Nan Chase cans fruit juice. Photo by Johnny Autry.
Author Nan Chase cans fruit juice. Photo by Johnny Autry.
Canning Workshop Combines a Timeless Technique with Creative Food Pairings

Canning is a time-tested way to preserve food, and WNC’s Nan Chase is an authority. Her two books, Eat Your Yard and Drink the Harvest co-authored with DeNeice Guest, offer creative and easy ways to preserve delicious recipes enjoyably, safely, and economically. On July 19th, from 6-7:30pm, Chase will give a class on canning, including recipes and technique at Living Web Farms.

Mills River, NC— Gardeners, homesteaders, and farmers market junkies have a lot in common, including the frequent problem of more good food than can be eaten in one sitting, one recipe, or one season. While today’s foodies have catapulted beyond most of grandma’s preservation techniques, there are a few things that remain as timeless and versatile as canning. Nan Chase, both proud grandma and hip foodie, is a local authority, and will deliver a class on canning July 19th at Living Web Farms.

“The real point here is that canning is so, so easy,” Chase shares. “If you’re able to boil water, you’re able to can.” In her books Eat Your Yard, and Drink the Harvest which she co-authored with DeNeice Guest, Chase shares creative, easy recipes for preservation of garden bumper crops and local food finds, such as homemade bloody mary mix, crabapple cider, herbed root crops, and fruit juices.

Aside from the ease and economy of canning, Chase adds that canned foods are weather-proof, stable longer than frozen foods, and very safe. Her July 19th class will cover easy water bath canning of high acid fruits and vegetables, including safety discussion, and of course, delicious recipes. “Creativity is endless,” Chase adds, noting that canning of all the pickles and ferments we dream up throughout the season is easy and foolproof, and that combinations of our market finds and garden harvests can lead to tasty preserves to look forward to in the colder months.

“Essentially, with canning we can capture the best foods at their peak flavor, and we can do it enjoyably, with friends and community.” Chase will share seasonal ideas for canned creations in July and beyond, and participants in the class will leave with confidence, inspiration, and a pickle project. Books will be available for $20/each.

Registration for the event is by donation ($10 suggested) at