3 recipes are presented, guest get to sample what is being made. I will list the principals of home canning, identify high and low acid food groups, present proper home canning safety guidelines, explain current recommendations on all home canning, use the principals of making jams and jellies to create a successful product, explain the relation between pectin, acid and sugar and why the combination is necessary for a final product, safely identify the differences between hot water bath (high acid) and pressure canning (low acid) foods.