CANNING UNDER PRESSURE

Pressure canning can be intimidating but it really is safe and simple. Instructor Vicki Reninger will explain why you might want to pressure can your foods, the equipment needed, correctly using your pressure canner, and demonstrate how to preserve your vegetables and meats. Discussion also includes the warnings of bacteria and yeasts, and how to identify spoiled products. Handouts and sampling included. CEUs: .25

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