Canning your Harvest (Water Bath and Pressure)
Food preservation is experiencing rejuvenation; many people are interested in growing and/or buying local foods and want to preserve them for use throughout the year.
Please join Nicole McGeehan, Food Safety Educator for Penn State Extension, to learn more about the basics of canning. The class will take place Tuesday, July 11 from 5:30 - 8:30 p.m. at the Park Street Complex, Penn State Extension Office 648 Park St, Honesdale, PA 18431.
Topics will include equipment, how to use a boiling water bath and pressure canner, types of packs, safe methods and procedures, storage, and resources.
Also, if you would like to bring your dial gauge (or lid) from your pressure canner, we will be testing them for accuracy.