Join Christine Manning, owner of Manning Canning and long-time preserver, as she teaches you how to safely use a pressure canner while you learn how to make a delicious grapefruit curd.
Traditional water-bath canning works great for acidic foods like pickles, salsas, jams or jellies. But dishes containing meat, fish, dairy or eggs require the use of a pressure canner to safely preserve.
Learning to use a pressure canner greatly expands the range of foods that can be safely canned – these shelf-stable jars can then stored at room temperature for long periods of time. But pressure canning, with it’s dedicated, high-temperature and high-pressure equipment can be intimidating to the first-timer.
You will leave this class with a basic understanding of jar sterilization, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and 1 jar for your pantry.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.