Canning your Harvest (Water Bath and Pressure)

Food preservation is experiencing rejuvenation; many people are interested in growing and/or buying local foods and want to preserve them for use throughout the year.
Photo Credit:  Penn State

Photo Credit: Penn State

Date and Location

When (Date/Time)

July 11, 2017, 5:30 PM - 8:30 PM

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Please join Nicole McGeehan, Food Safety Educator for Penn State Extension, to learn more about the basics of canning. Topics will include equipment, how to use a boiling water bath and pressure canner, types of packs, safe methods and procedures, storage, and resources.

If you would like to bring your dial gauge (or lid) from your pressure canner, we will be testing them for accuracy.


Cost: $5. Youths 18 and under are free.

To ensure minimum and maximum attendance, PRE-Registration is requested.

Email us for more information and a full color brochure.

Contact Information


570-253-5970 x4110