6:30 pm - 8:30 pm in the Community Room, Lower Level
Canning, freezing, and drying are preservation methods that allow you to enjoy the fruits of your hunt all year long. While these methods of home food preservation have existed for centuries, we have learned a lot about the science behind these practices in recent years. Join Andy Hirneisen from Penn State's Department of Food Science and learn: the basics of using a pressure canner to can meat, curing and smoking game meat safely, best practices to ensure top quality frozen meat, drying meat safely, troubleshooting problems when making jerky, and more! $8.00 per person. Register online.