Pressure canning, how do I love thee? Let me count the ways!
Canned meats, vegetables, soups, sauces and other low acid foods must be pressure canned for safety. The higher temperature in the pressure canner inhibits the growth of the C. Botulism toxin.
As a master food preserver, I’ll show you the parts of a pressure canner, my favorite canners, and how to make something start to finish. In this class I will show you how to pressure can water to give you the confidence to can other items!
August 25th Tuesday 7-9pm
1615 Canyon Rd. Ogden, UT 84404
All class materials will be included