Does it really matter whether I water bath or pressure can those vegetables or meats? Will the pressure cooker blow up in my kitchen? How do I know it is safe to eat what I make? This class is for cooks who want to overcome fear of the “bomb” in the kitchen. Join us to create and can a fresh garden soup (meat optional) while learning the safe principles of pressure canning. Soup will be served for dinner, and each participant will take home a jar of product.
Bookings are closed for this event.
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To register for classes please use the Class Schedule and Sign Up page above, email email@example.com, or call the Cannery at 614-499-2958. Payment is accepted via Paypal, check or credit card.