6:30 pm - 8:30 pm in the Community Room, Lower Level
Pressure canning is the only safe way to can low-acid foods such as vegetables and meats, so join Andy Hirneisen from Penn State's Department of Food Science and learn the basics of using a pressure canner based on current USDA canning guidelines. Did you know today’s pressure canners have built-in safety features, which makes your canning safe and easy? Unwind food preservation myths and learn practical tips to ensure a positive experience when pressure canning foods. Register today at extension.psu.edu/home-food-preservation-pressure-canning. $7.50 per person.