NEWBERRY — The 2015 Gardening Series hosted by the Newberry Soil and Water Conservation District will finish up the series on Dec. 10 with a canning class.
“In the first class of the series we talked about building different types of gardens, which is the planting. In the second class we talked about pesticides and fertilizers, which is the growing. The third class we will talk about canning, which is the harvesting,” said Danielle Rowe, district coordinator with Newberry Soil and Water Conservation District. “The classes really come full circle.”
So far, Rowe said participation has been 20 to 30 people per class.
Rowe said that through this experience she has learned just as much as those who attended. She started her own raised bed garden, and she has learned how to plant and about the proper pesticides and fertilizers.
“A lot of people do not know about backyard gardening. I will actually be doing more in depth classes next year,” Rowe said.
Due to the success of the series, Rowe will not only hold the original three classes again, but she will add new classes that will focus on single topics, like fertilizers.
When it comes to the third class, Rowe said more people are excited because it is a hands on class. Rhonda Matthews, who teaches canning classes with the Clemson Extension Office, will show the class pressure canning green beans.
Those who attend the class will learn about the different types of food preservation, and will then get hands-on experience in the kitchen.
“One thing Rhonda will show us is blanching, which is partially cooking food. That is what you do when canning, you do not want to leave the food raw or cook it all the way because it will spoil,” Rowe said.
The canning class will take place at 6:30 p.m. at the Clemson Extension Office, 1860 Wilson Road in Newberry, and is limited to the first 15 people who sign up. The class is $10 for non members and is free for NSWCD members.
To sign up for the class contact Rowe at 803-276-1978 extension 101. Food will also be provided for the event.
“To some canning is a dying art, to others they learn it again or pick it up. We will provide up to date and scientific ways to preserve,” Matthews said.