Pressure
canning is an amazing technique to preserve low acid foods such as
meat, beans, soups and vegetables than cannot be safely preserved with
water bath canning. It is a popular method to preserve venison or
"tough," cuts of meat. Join this class to demystify the process and see
the steps in action from beginning to end. With the right tools and
knowledge, this method can be empowering, not intimidating! The
instructor for this live demonstration is Local Food Program Leader and
Master Food Preserver Flip Filippi who will film from the Harvest
Kitchen at the Extension Learning Farm and share both the scientific
reasoning behind pressure canning as well as tips to make this
preservation technique a useful skill in your preservation toolbox. The
class will also cover the tools needed with a comparison of the various
models of pressure canners.