Pressure Canning Basics
Saturday, August 3, 2013 from 1:30 PM to 3:30 PM (CDT)
Saint Paul, United States
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.
Minimum of 5 students required
All classes are intended for ages 16+ unless otherwise specified. Please contact us to inquire about any special circumstances.