Home Food Preservation: Pressure Canning
When: Tue., Jul. 10, 2018 (6:30 PM - 8:30 PM)
Where: Fredricksen Library
100 N. 19th St.
Camp Hill, Pennsylvania 17011
registration deadline: July 3, 2018
In recent years, there has been increasing interest in home food preservation. Canning is one method of food preservation that allows you to enjoy seasonal foods all year long. While this method of home food preservation has existed for centuries, we have learned much about the science behind safe canning methods in recent years. Join us for Home Food Preservation: Pressure Canning to learn more about pressure canning at home.
To Be Covered
Pressure canning is the only safe way to can low-acid foods such as vegetables and meats. In this workshop, you will learn the science behind pressure canning recommendations as well as the basics of using a pressure canner based on current USDA canning guidelines.
In addition to learning what foods need to be pressure canned, and why, you will learn about pressure canning safety. Today’s pressure canners have built-in safety features, which make the operation of these appliances safe and easy. We will provide research to dispel food preservation myths and unsafe practices and discuss practical tips to ensure a positive experience when pressure canning foods.
Multiple Options Available
Luke LaBorde, Ph.D.
Richard Andrew Kralj, M Ed., RDN, LDN