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.