6:30 pm - 8:30 pm in the Community Room, Lower Level
Home food preservation is back and very popular. And why not? Canning beautiful summer vegetables and fruits lets you enjoy them all year long. While canning has existed for centuries, we've learned much about the science behind safe canning methods in recent years. Join Andy Hirneisen from Penn State's Department of Food Science and learn the basics of water bath and atmospheric steam canning for processing tomatoes and tomato products, the latest canning recommendations related to acidifying tomato products, and why the use of research tested recipes in canning salsa and other tomato products is important for safety. $8.00 per person. Register online here begining July 1.