This August, a sold-out group gathered at Tuckaway Food Commons in Lee, NH, for Preserve the Harvest: An Introduction to Canning, an educational workshop led by Sean O’Brien of UNH Extension. Held on Thursday, August 20, the workshop introduced participants to the fundamentals of safe home canning and offered a look at the process through a live water bath canning demonstration.
With summer gardens and farmers’ markets at their peak, canning is a great way to preserve seasonal produce to enjoy long after the growing season ends. Throughout the workshop, Sean shared important food safety information, explained the basics of water bath canning, and walked participants through the process step by step.
Sean brings years of hands-on experience in farming and agriculture to everything he teaches. Through his work with UNH’s Home Horticulture and Master Gardener programs, he’s helped countless home growers and food lovers build practical, science-backed skills. Sean explained water bath canning is one of the most accessible methods for preserving food at home.
The process is simple in concept: jars filled with high-acid foods (including tomatoes, fruit, jams, pickles, and salsas) are submerged in boiling water for a specific, tested amount of time. The heat destroys spoilage organisms and creates a vacuum seal as the jars cool, locking in freshness and making the food shelf-stable for months to come. This method has been trusted by home cooks for generations!
Safety is the backbone of any good canning practice. During the workshop, Sean walked participants through the core principles that make canning safe and effective. Starting with properly sterilized jars and new lids, using tested recipes with the correct acidity levels, and following exact processing times based on altitude and jar size. He emphasized that canning isn’t a “wing it” kind of activity. Small deviations from tested methods can affect whether food seals properly or stays safe to eat.
For anyone looking to continue learning and help after the workshop, Sean pointed participants toward these reliable, science-based sources:
- UGA National Center for Home Food Preservation (NCHFP)
- UNH Cooperative Extension Infoline
- USDA Complete Guide to Home Canning
- Ball Blue Book
Thank you to Sean for your knowledge and putting together resources for our participants, and thank you to Tuckaway Farm for another great workshop in the Food Commons!
Workshops like this help build food literacy by giving our community practical skills to make the most of local food. Learning how to safely preserve fresh fruits and vegetables can extend the life of seasonal produce, reduce food waste, and strengthen our connection to the farmers and food producers who grow it.
Are you a farmer or food producer interested in hosting a workshop with us? We’d love to hear from you! Email, Naomi DePalm Education & Outreach Manager, at [email protected] to learn more.
