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OfflineEventAttendanceMode 3 months agoRegister with Eventbrite
Description: We will learn about microbes that cause problems in home canning, processing food in a pressure canner, testing for sealed jars and proper storage of home canned goods. Participants will gain knowledge on how to safely can low acid foods such as vegetables and meat in their home kitchens.

This workshop is part of a 6-session series, offered by a team of Family Consumer Science Extension Agents, discussing topics related to home food preservation, such as pressure canning, boiling water canning, freezing, sweet spreads and fermentation. You must register for each session individually. They will be held every other week on Thursdays at 6:30pm - 8:30pm.

This curriculum introduces canning methods and discusses best practices for safe and quality home canned products. This course will prepare you for boiling water and pressure canning instruction.

Registration is required

Eventbrite Link

May 12 Thu