Description
Have you been wanting to learn how to pressure can, but don’t know where to start? This is where you need to be.
We will go over the how-to basics, sterilization and safety when canning at home to ensure success every time. Whether you have your own garden plot, enjoy going to the farmer’s market or are the recipient of a generous neighbour, this class will show you how to preserve summer’s abundance for the colder months ahead. We will explore the difference between raw packing and hot packing; and when one is suitable over the other.
This class will explore the added benefit of storage and preserving products that are not suitable for water canning. Think bone broth, vegetables, meals in a jar and meat preservation.
In this class we will can chicken stock; potatoes, carrots or bell peppers; and Asian chicken thighs.
Time: 6:00 – 9:30 p.m.
