Basic Canning Series-Pressure Canning

In this class, participants will learn how to pressure can low acid foods. Pressure canning is the only safe method recommended by the USDA for preserving low-acid foods such as various vegetables, meats, and fish, as it uses a pressurized steam environment to reach and maintain temperatures of 240°F (116°C) or higher. This superheated steam is crucial for destroying dangerous botulism bacterial spores, which cannot be eliminated by standard water bath temperatures.

N.C. Cooperative Extension prohibits discrimination and harassment on the basis of race, color, national origin, age, sex (including pregnancy), disability, religion, sexual orientation, gender identity, and veteran status.

North Carolina Cooperative Extension is an equal opportunity provider. For accommodations related to disabilities, contact Pearl Wallace, Site Coordinator at Beverly Hills Baptist Church 10 days before the event at 910-331-0081.