Food Preservation: Introduction to Canning – Monday, April 15 from 6:00-8:00 pm

Join Barb Brenner, CCE certified master food preserver to learn the difference between high and low acid foods and when to use a boiling-water-bath canner vs. a pressure canner. There will be canning tools on display and learn about the process of preparing a jar for the canner. Click here to register for the program.

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