08/20/2026
Preserve the harvest, build community, and waste less!
Did you know that canning can be a more sustainable option than freezing? Canning uses less energy and fewer plastics, and your carefully preserved food won’t be at risk of spoiling if the power goes out.
This September, the Deanery Project is hosting two hands-on food preservation workshops with Jude Major!
Workshop #1 — September 5: Canning Basics & Pressure Canner 101
Learn the fundamentals of home canning, including a demonstration of water-bath canning. We’ll also talk about why water-bath canning isn’t safe for all vegetables and when a pressure canner is needed.
Pressure canners can be expensive, so the Deanery would like to make our pressure canner available for community use. To use it, participants will first need to be certified through this workshop with Jude.
And there’s a community-minded exchange: when you return to do your own canning with the Deanery’s pressure canner, you’ll contribute one jar to the Deanery pantry.
Workshop #2 — September 13: Potluck Soup
Bring those extra vegetables from your garden or harvest—the ones you have more of than you know what to do with! Together, we’ll turn our abundance into a delicious community soup and then safely pressure-can it for long-term storage.
Everyone will leave with safely preserved soup to enjoy later.
Let’s preserve the harvest, share our abundance, learn valuable skills, and build a more resilient local food system—one jar at a time!
Please send us an email ([email protected]) to sign up for one or both of these workshops and make a donation to secure your spot.
Date: September 5 & September 13 (10am-4pm)
Location: The Deanery Project, 751 West Ship Harbour Rd, Ship Harbour, NS
