Canning is making a comeback as people look for sustainable ways to enjoy local produce year-round. Participants will gain hands-on experience and valuable tips for food preservation.
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CHAMPAIGN - As leaves begin to turn and the crisp air of autumn settles over Central Illinois, it’s the perfect time to hold onto the flavors of the season a little longer. For those who want to savor the taste of homemade apple pie filling or a tangy cranberry-orange chutney long after fall fades, the Illinois Extension has just the workshop. On Tuesday, October 14, from 9 a.m. to noon, Illinois Extension Nutrition and Wellness Educator Rachel Mannen will lead a special fall-themed canning class at 201 W. Kenyon Rd., Suite 3, in Champaign. The session will guide participants through safe food preservation techniques and hands-on practice with two seasonal recipes designed to showcase fall’s finest fruits. Canning, first developed in the early 19th century in response to a challenge from Napoleon Bonaparte, remains one of the most reliable ways to preserve food. The process involves sealing food in airtight glass jars or metal cans and heating them to destroy bacteria and enzymes that cause spoilage. By creating a vacuum seal, canning keeps foods shelf-stable for months—or even years—without refrigeration.
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Participants in Mannen’s workshop will learn about both water-bath canning, ideal for high-acid foods like fruits and pickles, and pressure canning, used for low-acid foods such as meats and vegetables. Beyond mastering technique, the class offers an opportunity to reduce food waste, stretch the harvest, and stock the pantry with homemade goods to enjoy year-round. The $15 registration fee covers all canning materials. Space is limited, and early registration is encouraged at go.illinois.edu/FallCanning
