Canning & Preserving Classes


Have you always wanted to learn how to can but thought it was too hard and had no idea where to start?

Fresh From the Gardens will take the mystery out of canning and give you the knowledge you need to can with confidence.

Great class for foodies who want to learn how to infuse their jams and jellies into their favorite sauces, as a glaze on meats and fish or in gourmet appetizers

Everyone will leave with a jar of something and one lucky winner will win a Water Bath Kettle starter kit.  Class ends with appetizer samplings of some of Chef Sandra's amazing creations infused into something special.

Register now as space is limited.

TOMATO CANNING 101 @Wild Berry Farm - JULY 29, 2017


Pick Your Own Canning Classes at Wild Berry Farm
Click here for details.


Canning 101 –
See above for class dates

  • Selecting the correct Canning Method

  • Canning Safely – What you must know

  • Understanding the pH value of food; high acid and low acid foods

  • Equipment needed and how to select

  • Starting with a good recipe from reliable sources

  • Demonstration making jelly



Reasons for Learning Canning
It’s Healthy and Fresh
With the addition of so many preservatives that are now in foods, it’s hard to feel good about feeding your family food with so many chemicals.  Canning your own foods gives you the ability to control exactly what goes into your food and also offers a number of nutritional benefits.

Quality and Flavor
There is simply no comparison to the taste and flavor you get from canning your own foods.  And jams are no longer for just a spread on toast or muffin.  Learn to infuse your newly created condiments into a special sauce or as a glaze on salmon or meat.

Fun and Easy to Learn
Canning is easy to learn.   With just a few inexpensive tools and a little guidance, you too can begin your own canning journey.

Saves Money
Buying produce and canning it in season is an inexpensive way to stock your pantry and have delicious food available all year long.  Make those delicious jams and jellies or garden fresh vegetables for pennies.

The Perfect Gift
With a pantry stocked full of homemade preserves, jams, pickles and jellies, you always have the perfect gift on had for any occasion.  Even the person who has everything appreciates a decadent jar of homemade jam.  And don’t forget about your kid’s teachers, co-workers, beautician or fit for a housewarming.

Canning jars are reusable so you will reduce waste that is associated with pre-packaged foods.  Your food also does not have to travel across the country if you are canning from your own garden or purchasing local produce for your canning projects.

Why Learn with Chef Sandra

With over 25 years of canning experience, Chef Sandra is a canning & preserving Pro!

With thousands of canned jars of jams, jellies, conserves, chutneys, relishes, salsas, fruits, vegetables, meats and more, Chef Sandra comes from a long family history of home canners including her mom and dad who are still canning at the age of 91 and her great grandmother, Annie Mixon.

Chef Sandra began teaching canning classes in 1991 and has created many of her own canning recipes.  Chef’s Sandra’s canning classes and information have been featured in several publications including D Magazine, City of Plano Recreation Center, Fun in Duncanville,  Income Opportunities Magazine, The Executive Connection, Inc., The Dallas Post Tribune, and the Denison Herald. Chef Sandra is also a Certified Food Safety Manager through the National Registry of Food Safety Professionals and is a member of the United States Personal Chef Association.

  • Farro and Arugula Salad

    Farro and Arugula Salad

      Farro and Arugula Salad Ingredients 1½ cups of cooked farro 1 lb. baby arugula handful of marcona almonds ½ cup, sliced cherry tomatoes ⅓ cup nicoise olives ½ cup…

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  • Chef Sandra’s Chimichurri Sauce

    Chef Sandra’s Chimichurri Sauce

    Chef Sandra's Chimichurri Sauce Serves: 4-6 Ingredients 1-2 cups chopped fresh flat-leaf parsley, firmly packed, trimmed of stems 1/2 cup of fresh oregano, chopped 1/4 cup sherry vinegar (can also…

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  • Peach & Orange Conserve

    Peach & Orange Conserve

    Conserves look just like jam and they have the same consistency, except they take it up a notch or two. A Conserve is made with a combination of fruits, including…

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  • Cucumber-Mint Jelly

    Cucumber-Mint Jelly

    So what do I do with Cucumber-Mint Jelly?  How about a glaze on grilled lamb chops.  I had to try this and it was delicious.  Check out the picture.  I know…

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  • Pesto


    Fresh Mint Pesto 2 cups loosely packed fresh mint leaves 1/2 cup grated Parmesan cheese 1/3 cup olive oil 1/4 cup almonds, toasted 2 garlic cloves 1 tbsp lemon juice…

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  • Spring Pea Soup

    Spring Pea Soup

    Spring officially begins in just days and if you're anything like me, you're ready to trade the rich, heavy foods of winter for lighter, fresher fare. We're in that in-between…

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  • Black Bean & Couscous Salad

    Black Bean & Couscous Salad

    This salad with cumin scented vinaigrette is perfect for summer parties and pairs well with grilled seafood, chicken or beef.  Make it the night before so all the flavors have…

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  • Lemon Chicken Stir-Fry

    Lemon Chicken Stir-Fry

    This lemony chicken stir-fry is easy, quick and delicious.  Use any vegetables you like if you want a little variation! Zest and juice of one lemon 3 tbsp soy sauce…

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