It’s not scary, it’s a game-changer!

July 19, 2025

9:00 am to noon

Pressure canning is the process of preserving low acid foods, which makes them shelf-stable for future use.  Yes, you need a pressure canner – not a pressure cooker – to safely preserve foods this way.  There is also a correct way to pressure can, and that’s where the ‘101’ part of the class comes in – we will go through each step, and also do the actual pressure canning together.

Some folks are hesitant to try pressure-canning, because they may have heard harrowing stories of yore (explosions and such) – but have no fear!  New pressure canners have all sorts of release valves, so this won’t happen – I promise!

We will be pressure canning two different recipes, depending on what the class participants want to make – I will survey folks beforehand.  Do we want to pressure can dry beans, so you have cooked pintos at the ready for burritos?  Or do you want to pressure can chicken or pork, so you can have carnitas for Taco Tuesday?  Heck, we can do beef stew or low acid veggies or fruits…we have options! Due to the small class size (8 people -tops), we can have two canners going at the same time, and you’ll get to take home two different pint sized goodies for your pantry!