Pressure Canning Basics
Sunday, July 14, 2013 from 1:30 PM to 3:30 PM (CDT)
Saint Paul, United States
This class has SOLD OUT! Due to popular demand a second session will be offered on Saturday, August 3rd. Click here for more information.
Pressure canners can safely can low-acid vegetables, meats, soups, and sauces. Make venison or other game, big, terrific cheesecakes, and enough savory dried beans to feed an army! Overcome your fear of Big Pressure with four easy rules that ensure safe operation. Extensive handouts provided.
Demo and Tasting
Minimum of 5 students required
All classes are intended for ages 16+ unless otherwise specified. Please contact us to inquire about any special circumstances.