Learn how to stock your pantry shelves with homemade chicken stock (aka make more room in your freezer)!

In this demonstration and interactive class, attendees will learn the essentials of using a pressure canner to put up basic stocks and sauces. Participants will have the opportunity to learn hands-on, how to safely and successfully prepare and seal the jars using the pressure canning method of home food preservation. Kate will cover the safety basics and develop participants' understanding of dial-gauge versus weighted-gauge pressure canners, as well as common safety concerns with food preservation.

Participants will each take home a sealed pint jar of locally-raised chicken stock and a methodology handout. We will be sourcing pastured whole chickens from Richardson Farms in Rockdale. Please note: the pressure canning method covered in this class is required for all low-acid foods including vegetable stock and other vegetarian sauces.

Light snacks will be served. Payments with check or cash are also accepted, please contact Kate (kate AT paynekate DOT com) to reserve your spot and use either of those payment methods.