This class is all about pressure canning.

Basic low acid canning. Think green beans, baked beans, meats, both, soup etc.

Class Date: Saturday, May 24, 2025

Class Time: 11am-1pm

NOTE: This is an "outdoor" class room please dress accordingly to the weather.

IN CLASS YOU WILL LEARN

• Identifying high and low-acidic foods

• What is Botulism and how to avoid it in home canned goods

• The components of a pressure canner

• Preparing jars for canning – what is not said

• Weck Jars vs. Mason Jars - pros and cons

• Determining the correct processing time and PSI

• Tips for canning meat, broths, vegetables, soups, stews, and tomato products

• What to avoid when pressure canning food at home

• How to properly store home canned goods