Yes, You Can! Preserving Practice Pressure Canning - Carrots (Stephenson)
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If you have been putting off pressure canning because you are unsure where to start or are intimidated by the rattling noise, the steam, or the large bulky kettle, let us help you overcome your fears and become more confident by attending Yes! You CAN: Preserving Practice – Pressure Canning Carrots.
Pressure canning isn’t any more challenging than water bath canning, and it allows you to process low-acid foods safely. Low-acid foods, such as vegetables and meats, must be heated to a temperature of 240 °F and held for a specified time to destroy the harmful toxin responsible for botulism. The only way to do this at home is by processing foods using a pressure canner.
This hands-on workshop will begin in the classroom and then head to the kitchen, where participants can process their own jar of carrots. During the first half of the class, we will cover canning basics, the importance of using a pressure canner, and explain low-acid foods. The second half will be spent in the kitchen, processing carrots. Participants will learn a fun new skill and have a jar to take home.
Tuesday, June 25, from 6:00 to 9:00 p.m. at Highland Community College, Building R, in Freeport, IL in the south lobby.
Participants will learn the basics of home food preservation, food safety guidelines, and the most recent methods used to preserve food safely. Additionally, participants can have the dial gauge on their pressure canners tested; just bring your lid with the gauge attached.