When: Fri., Aug. 5, 4-7 p.m. 2016
This free class covers canning low-acid foods in a pressure canner. Topics include sourcing safe canning recipes, safety and quality issues, detailed information on foodbourne botulism, selection and preparation of foods, detailed steps for successful pressure canning, altitude adjustments, safety of pressure canned foods, how to deal with suspect canned foods, types of pressure canners their advantages and disadvantages and toubleshooting. Due to the length of time involved with pressure canning, the class will begin with a demonstration and lecture to follow. Demonstration will include pressure canning homemade soup. Plus an All American Pressure Canner pre-order sale.