01/25/2014 : 10:30 AM - 12:30 PM
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.
Registration is required through Crowley Folk School