Pressure Canning 101- Instructor Sandy Cooper
This class will help you overcome any fear you may have of using pressure canners to preserve foods. Some have heard the tales of old-style canners exploding, botulism poisoning, and other “horror stories” related to improper canning done using old-style equipment and incorrect methods and procedures. Low-acid foods like vegetables and meats (and a few fruits) must be canned using pressure canners in order to bring the temperature of the foods to 240 F. or above in order to kill botulinum clostridium bacteria and prevent growth of the spores it produces. These organisms thrive in low-acid, oxygen-free environments and can cause deadly botulism poisoning. Proper pressure canning using modern equipment and correct methods makes the practice safe. You will learn to safely can low-acid vegetables as well as meats in this hands-on class.
Saturday April 6th, 2024 10 a.m.12:30 P.M. and 1:00- 4:30 P.M. at the Pythian Castle 30 E. Idaho St. Cost is $20 plus $5 materials.