Pressure Canning is necessary in order to safely can vegetables (that are not pickled) and meats. It can also be used to can reconstituted dried beans and combo veggie/fruit items such as salsas and sauces that contain a high degree of vegetables.
We will demonstrate and use the two models of pressure canners that are readily available today. You’ll take home chicken broth, salsa, full recipes, and instructions.
Note: this class requires experience with basic water bath canning
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