Traditional water-bath canning works great for acidic foods like pickles, salsas, jams or jellies. But dishes containing meat, fish or dairy, and low acid vegetables like corn, beans, or squash, 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’ll be making a delicious blood orange curd to take home while learning the basic of safe home preserving.
This class is perfect for canners who want to get familiar with pressure canning. We’ll be canning while learning all about safe pressure canning principles. We will walk through how the pressure canner works and what makes it different from water bath canning.
Join Christine Manning, owner of Manning Canning and long-time preserver, as she teaches you how to safely use a pressure canner. You will walk out of this class with the 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.