Learn the basics of pressure canning meats, why you use a pressure canner and how to use it safely. Also covered are how to properly package meat, fish and poultry for the freezer and freezing methods. You will also learn how to safely make meat jerky, how to properly store you canned and frozen goods, shelf life and more.
This is the fourth class in a series of eight classes. Tickets are available online through Brown Paper Tickets, or you may register by calling 564-397-5733 or come to the WSU Extension Office/Heritage Farm before the class.
To read more about these classes go to https://extension.wsu.edu/clark/healthwellness/foodpreservation/classes/