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Pressure Canning Online Class

• Tuesday, November 3, 2020, 1:00 PM - 3:00 PM

Pressure canning is an amazing technique to preserve low acid foods such as meat, beans, soups and vegetables than cannot be safely preserved with water bath canning. It is a popular method to preserve venison or "tough," cuts of meat. Join this class to demystify the process and see the steps in action from beginning to end. With the right tools and knowledge, this method can be empowering, not intimidating! The instructor for this live demonstration is Local Food Program Leader and Master Food Preserver Flip Filippi who will film from the Harvest Kitchen at the Extension Learning Farm and share both the scientific reasoning behind pressure canning as well as tips to make this preservation technique a useful skill in your preservation toolbox. The class will also cover the tools needed with a comparison of the various models of pressure canners. There will be time for questions throughout the session.

All pre-registered participants will receive the link to the class recording along with the recipes. This class is made available on a sliding scale from $0-30. If you are able to contribute towards continued programming, your support is appreciated. Register and pay on the 'learn more,' link below.

The session will take place on the platform Zoom.

Setting Up Zoom:

To download and install the Zoom Application:

• Go to https://zoom.us/download and from the Download Center, click on the Download button under “Zoom Client For Meetings”.
  • This application will automatically download when you start your first Zoom Meeting, but installing before class is a good idea.
• Once the download is complete, proceed with installing the Zoom application onto your computer.
• Once Zoom is installed, click on the emailed Zoom link to begin viewing the class in Zoom.

Fee

$0-30, pay what you can afford

Learn More

https://pub.cce.cornell.edu/event_registration/main/events_landing.cfm?event=pressurecanning_240

Location

This event is online

Last updated September 9, 2020