Slow Food Indy Canning Class 3: Pressure Canning
Sunday, October 6, 2013 from 1:00 PM to 4:00 PM (EDT)
Are you a canner that's ready to move beyond jams and jellies, but fearful of the pressure canner? This class is for you.
It's the third in a series of three canning workshops held in the brand new Ivy Tech Culinary Center in Indianapolis* (see note below). This is a rare chance to work inside the high-tech kitchens usually reserved for enrolled students of Ivy Tech Community College.
In the class we'll learn the basics of pressure canning, including:
- How to choose and care for a pressure canner
- What foods are appropriate for pressure canning (low-acid foods including meat, dairy, stocks, seafood, poultry, vegetables, and some fruits)
This is a hands-on class, limited to 12 people. Each person will take home jars of food they canned themselves.
It will be taught by Suzanne Krowiak, Master Food Preserver and founder of Indy Food Swappers. If you have any questions, please feel free to call or email Suzanne directly:
Email: firstname.lastname@example.org; Phone: 317-225-2200
*Note: Although attendance at the previous two canning classes in the series is not required, some experience at canning using the boiling-water bath method would be beneficial in this pressure canning class. Call or email Suzanne if you have questions about this.