Oneida County UW-Extension Family Living Agent, Erica Brewster, will present a hands-on learning opportunity for home preserving of low-acid foods using a pressure canner. The class will be held Wednesday, Aug. 21 from 1 to 4 p.m. at the Three Lakes High School Family and Consumer Sciences room.
“Many individuals use water bath canning for jams and jellies or pickled vegetables, but I am getting questions about how to preserve low acid foods and meat using a pressure canner,” Brewster said. “This is a hands-on learning opportunity to help individuals become comfortable with using a pressure canner safely at home.”
Pressure canning is used for low-acid foods. Whereas fruits, pickled foods, and – when lemon juice is added – plain tomatoes, are high acid and can be safely canned in a water bath canner, plain vegetables and meats are low acid and must be pressure canned to be safely preserved.
The pressure canning class will cover the basics such as the differences between a pressure canner and pressure cooker, a weighted gauge and dial gauge canner, and appropriate recipes for use in pressure canning. Hands-on experience will help individuals gain confidence working with a pressure canner in their own kitchen.
Pre-registration is encouraged to ensure enough supplies and equipment for all participants. A $5 registration fee for those who register by Aug. 15 will allow the participant to leave with a jar of canned goods. After Aug. 15, the fee will be $10. Class size is limited.
To register for the class, call the Oneida County UW-Extension office at 715.365.2750, or e-mail email@example.com. Individuals do not need to be residents of Oneida County to register.
University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title IX and ADA requirements. For more information, call Erica Brewster at 715-365-2750.