Canning your Harvest (Water Bath and Pressure)
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.