Butterfield, K. M.2016-12-202016-12-202016-12-14http://hdl.handle.net/10919/73757This hands-on workshop introduced participants to the basic principals of canning jams and jellies. Participants prepared orange marmalade and cranberry chutney, as well as several jars of dry soup and baked good mixes. The session included entertaining touches and the opportunity to make homemade gifts for friends and family, also highlighting the economical value of home food preservation. A total of 13 individuals participated in two sessions. The second session was added after the first class filled. The workshop received great press, with three separate television spots on two channels and a mention in the Roanoke Times newspaper.In Copyrighthome food preservationcanningFood safetyPresentation