Canning & Preserving Workshop

Learn the basics of canning, the best practices for safely drying foods, and how to preserve food at home during this information workshop by Penn State. This event will explain the scientific principles behind modern home food preservation methods while dispelling common myths and outdated practices. The basics of using a pressure canner based on current USDA canning guidelines for canning low acid foods such as vegetables and meat How a pressure canner works and canning safety The basics of using a water bath or atmospheric steam canner for canning high acid foods such as fruits, tomatoes, pickles, salsa, jam, and jelly The latest canning recommendations based on USDA canning guidelines, including acidifying tomatoes and the use of salt and sugar Best practices for ensuring quality frozen food, such as deactivation of enzymes through blanching Best practices for drying foods safely and troubleshooting problems when drying foods Space is limited – pre-registration is required.