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Class: Canning Vegetables and Meats with with OSU Extension Service


By Anonymous - Posted on 24 January 2012

Location

TBA
United States

Canning vegetables and meats, including fish, requires the use of a pressure canner to reach the temperatures to make these foods safe to can and eat. This method of canning is safe and easy- really! Review the use and care of a pressure canner as well as pickling and freezing tips. We will determine the differences between fermented and fresh pack pickles, then make fresh pack pickles while our pressure canner of vegetables is processing. $30


Registration site: www.portlandonline/bps/ugb
Email: food@portlandoregon.gov
Phone: 503-823-6947

When: 
Mon, 07/09/2012 - 6:00pm - 9:00pm
Where: 
TBA