Pressure Canning

An introductory class and demonstration with Amber Benson-Lehmer of NMSU Bernalillo Extension highlighting the pressure canning process. Pressure canning is the only canning process that reaches the high temperature (240°F) needed to safely preserve low-acid foods. It is the combination of time and temperature that will destroy food-borne bacteria and create a vacuum seal necessary to prevent spoilage. This method of food preserving is required to preserve foods and recipes like: Meats and wild game, Poultry, Salsas, Vegetables, Chili, Soups and Stews, and Seafood. Participants will get to try a variety of USDA approved canning recipes and take recipes home to use.

$5 per person. Buy tickets online or with cash at the door. Cards are not accepted at the door.