통조림의 기본을 배우다

In this class students will learn what canning is, why it is done, and how it is done. Students will also learn what materials they might need, where to find resources/recipes, and the safety of canning. This class is a basic overview of canning, we won't actually can any recipes today. A class of canning something specific can be found in my other canning classes (some TBD). 

Topics We Will Cover:
What is Canning?
Why do people can/Why should people can?
How is canning done?
What Materials do I need?
The safety concerns of canning
Where can I find safe recipes?

*We will also talk about the USDA and how they play a part in canning.

For this class I will have a slide presentation of information and as we go through the lesson we will have discussions with each other and I will have my own personal canning materials on hand for us to talk about and for the students to see how to use. Questions are welcomed anytime. 

Sources:
Ball Canning Book- https://www.walmart.com/ip/Ball-Blue-Book-Guide-to-Preserving-38th-Edition-Recipe-Book/5070371176?athbdg=L1200&from=/search

*You are NOT required to purchase this book for the class. However I did put a link to a place you can purchase so you know the correct book and edition. 

Safety: 
If learners want to can at home after taking the class please make sure they are following the safety procedures, have the proper equipment, and follow the recipe correctly. Canning is a great thing but can be very dangerous if not done properly. Parent supervision is highly recommended.