Next Pressure Canning Class – in our New Kitchen!

 In General

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DATE CHANGE:  Because of the Atlanta March for Social Justice & Women on January 21 in the vicinity of our kitchen, please note the date change to January 28!

Saturday, January 28  –  10:00 am 

At The Learning Kitchen, Sweet Auburn Curb Market.  

Pressure Canning is necessary in order to safely can vegetables (that are not pickled/acidified) and meats. It can also be used to can reconstituted dried beans and combo veggie/fruit items such as salsas that continue a high degree of vegetables.  And,  yes, you can safely can meats at home.  These canners are much safer today and not particularly hard to use.  Once you learn pressure canning, you can also use it for water bath canning, if you prefer.  That means one pot serves both purposes!

  • Classes are $45.00 per student.  2 products, 2 jars, recipes and pressure canner instructions. We will be doing Chicken Stock and also a seasonal Vegetable or Fresh Salsa.  And I will also discuss and include a recipe for Veggie Stock – and how you can make it for free!!!  Yes, you read that right!
  • I will have examples of the two types of pressure canners available and we will use both.  This will help you decide which kind of pressure canner you’d like to buy (if you don’t already own one)
  • We will NOT go over the basics of home canning so this class is geared to those who are familiar with canning. Questions pertaining to the basics, of course, will be answered! It would be good if you have done at least a few successful water bath canning projects before taking this class.  If you are a “beginner”, you may consider taking the Canning 101 Immersion Workshop which we offer monthly throughout the year.
  • To register, go to my website, www. PreservingNow.com, and look for the Pressure Canning Class, listed on the first page.  Select this option and follow instructions to register.  Your reservation will be confirmed upon receipt of payment.  Class size is limited, so first come, first served.
NOTE:  There is quite a lot of “down” time in this class, especially after the processing time has elapsed for the canners to cool down in order to release the lids.  You may want to take a break and have snack/drink break in the Market or stretch your legs.  I would estimate total elapsed time to be more than 3 hours..  You may also leave early and pick up your jars at the Market later or from me here in Atlanta.
And let me do a bit of a commercial here for pressure canners:  once you do your own stocks, you’ll never go back to store-bought again!  There’s a world of a difference in taste, cost and nutrition.  And lots of uses.
You’ll be on your way to doing soups, stews, stir fries – and incorporating all the great veggies that are around in each season.
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