Introduction to Pressure Canning
Time: 1:00 pm - 4:00 pm
Take the pressure out of pressure canning! It’s easy and allows you to preserve low-acid foods which isn’t possible with water bath canning – including beans, carrots, corn, squash, savory broth, chopped meats, stews and vegetable soups. This class will demonstrate the safe use of two kinds of pressure canners: the dial and weighted gauge types. Prepare two recipes, dependent on produce availability.
All ingredients are organic, and produce is from Fair Share Farm in Kearney, MO.
Please register by contacting: email@example.com.