Canning 101 Endless summer!  Don’t let summer’s bounty slip away—learn how to put by a stash of the season’s treasures and you’ll have that sun kissed flavor all year round. Join eater and author, Sherri Brooks Vinton, for this in-market demonstration of the basic boiling water technique that will enable you to put by your own tomatoes, salsas, pickles, jams, and chutneys.  Canning is easy and fun. Check out some step-by-step instructions on Sherri's website: http://sherribrooksvinton.com/ss_08_08.htm or pick up one of these great books: Putting Food By (Plume) by Janet Greene BALL Complete Book of Home Preserving by Judi Kingry and Lauren Devine Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow by Rodale Food Center and Susan McClure