A pressure canner conjures up fear in most people. But vegetables that are not acidified have to be preserved using a pressure canner. This hands on workshop will teach the fundamentals of pressure canning, how and when to use it and why it is used as opposed to water bath canning. All produce and equipment is provided.
Cost $40 a person.
Call or email to register by 8/12/16. (Note: class may run a little over time allotted.)