Once you learn how to properly use a pressure canner, you can safely preserve low acid foods like vegetables, soups, and meat. In this demonstration, Chef Amanda will explain how you can fill your pantry with healthy and safely home-canned jars of soup, while also providing an understanding of safe preserving, pH testing, the differences between pressure canning and water bath canning, and so much more! Class participants will each leave with a jar of soup, recipes and informational handouts.
Menu: Beef Vegetable Barley Soup (or similar)
Instructor: Amanda Strojinc
Class Type: Demonstration (2.5-hour class)
Cost: $40
