Don’t let old tales of kitchen explosions or botulism scare you away from pressure canning! You just need to understand and follow a few basic rules to be able to create safe, nutritious, staple foods for your pantry. Learn how to stock your own shelves. (Beans, soup, fish and even meatballs can be pressure canned!) We’ll cover the risks, safety, equipment and reliable resources beyond this class, all while working through the whole process together. Expect to take home your very own jars of canned soup stock at the end of class.
This class is being offered through Portland Community College’s Community Education program in the Fall 2017 term at PCC’s Southeast Campus. The course number is #47539 and additional details can be found here. (If you’re new to PCC and don’t have an account, you can start their registration process here.)