Join our friends at Preserving Now to learn how to safely can vegetables (that are not pickled/acidified) and meats, meat and veggie stocks, reconstituted dried beans, and combo veggie/fruit items. Take the fear out of pressure canning - yes, you can safely can meats at home and no, your canner won't explode; today's pressure canners are much safer and easier to use than the ones our grandparents used. Once you learn pressure canning, you can also use it for water bath canning if you prefer. That means one pot serves both purposes!
We will be making Chicken Stock and a seasonal Vegetable Salsa. We'll also discuss recipes for Vegetable Stock you can make for free from your kitchen scraps.
- Lyn will have examples of the two types of pressure canners available and we will use both. This can help you decide which kind of pressure canner you’d like to buy (if you don’t already own one.)
- We will NOT go over the basics of home canning - this class is geared to those who are familiar with canning. Questions pertaining to the basics, of course, will be answered! It would be good if you have done at least a few successful water bath canning projects before taking this class.
- NOTE: There is quite a lot of “down” time in this class, especially after the processing time has elapsed for the canners to cool down in order to release the lids. You may want to take a break and have snack/drink break in the Market or stretch your legs. I would estimate total elapsed time to be more than 3 hours. You may also leave early and pick up your jars at the Market later if you prefer.
Cost: $45; 10% discount for Homestead Atlanta Members (with Member discount code)
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