Pressure Canning 101

Pressure canning is an amazing technique to preserve low acid foods such as meat, beans, soups and vegetables than cannot be safely preserved with water bath canning. It is a popular method to preserve venison or "tough," cuts of meat. Join this class to demystify the process and see the steps in action from beginning to end. With the right tools and knowledge, this method can be empowering, not intimidating! The instructors for this in-person class are Local Food Program Leader Flip Filippi and Master Food Preserver volunteers. The instructors will share share both the scientific reasoning behind pressure canning as well as tips to make this preservation technique a useful skill in your preservation toolbox. The class will also cover the tools needed with a comparison of the various models of pressure canners. There will be time for questions throughout the session and class will get a chance to can two recipes (meat and non-meat). All pre-registered participants will receive the recipes and 1 jar of product to take home. This class is made available on a sliding scale from $10-40. If you are able to contribute towards continued programming, your support is appreciated. Register and pay at the link below. Pay online with credit/debit card. While Extension uses PayPal as a credit card processor, even if you don't have a PayPal account you can click on grey checkout button an make online payment. OR Drop cash or check at the Extension Learning Farm OR Mail check to Cornell Cooperative Extension of St. Lawrence County