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Free Workshop: Home Food Preservation

Home Food Preservation: Canning Basics
Registration Deadline: Friday, October 14, 2016

Food preservation is experiencing a rejuvenation; many people are interested in growing and/or buying local foods and want to preserve them for use throughout the year. Home Food Preservation: Canning Basics is an introductory workshop providing USDA's current recommendations on how to safely can seasonal garden produce and specialty items.



    October 22, 2016
    (9:00 a.m. - 12:00 p.m.)


    Penn State Extension Monroe County
    724 Phillips St, Suite 201
    Stroudsburg, PA 18360

Who Should Attend?

This workshop is designed for beginning canners as well as those wishing to update their canning knowledge and skills.
To Be Covered

    The science behind canning.
    How to use a pressure canner or boiling water bath canner.
    Types of packs.
    Safe methods and procedures.
    Storage and resources.
    Hands-on demonstration of how to make apple sauce using boiling water bath canning.

You Will Learn

    Why you should not use open kettle, steam canning, paraffin, and other risky techniques.
    What foods must be canned using a pressure canner.
    Which foods can be safely canned in a boiling water bath.
    About the equipment needed to preserve your own safe canned produce.

Dial Gauge Testing (optional)

Bring the dial gauge (or lid) from your pressure canner to be tested for accuracy.

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