In this class, we will thoroughly discuss the safety issues of canning low acid foods and go step-by-step through the pressure canning process. Due to time constraints, we will most likely be canning glazed carrots as they have a relatively short processing time. However, you will get a full understanding of how the pressure canner works and will easily be able to move on to meats or soups after taking this class. It is recommended (but not required) that you have taken a Canning 101 class before this workshop.
Class is limited to 20 students.**Students MUST pre-register by February 1st. non-refundable because holding a place for the class excludes someone else and the instructor purchases supplies ahead of time, thank you for understanding.
PayPal.me/crowleymuseum $35/student.
Please include the name of all students and the name and date of the class in the memo. Fees include all materials and free admission to CMNC for the student on the day of the class

Minimum age level: 12

Materials: Provided by instructor

Instructor: Lisa Fulk is a Cornell-certified Master Food Preserver and owner of Sunshine Canning.

Cost: $ 35 per person.

PayPal.me/crowleymuseum