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.
January 29th, Friday 6-8pm
Zoom link will be emailed two days before with the list of what we’ll be making.