Fruits, jams and jellies, and pickled and fermented foods, being high acid foods, may safely be canned using the water bath method.  Water reaches a boil at 212 F. at sea level, but because of lower atmospheric pressure at higher elevations, it boils at lower temperatures at elevations over 1000’ above sea level. Foods being water bath canned at higher elevations require additional processing time in order to achieve adequate destruction of any spoilage organisms like yeasts, molds, enzymes, and bacteria. This is a hands-on class where you will prepare  corn relish or carrot pickles and receive information on pH levels of many common foods, water boiling temperatures at higher elevations and the extra processing times needed at those levels to ensure a safe product. $20 includes finished product.