Pressure Canning Principles

Canning is a fantastic way to preserve food, but doing it safely is key! In this class, we’ll explore the science behind high and low acid food preservation, comparing European water bath canning traditions with the precision of pressure canning. You’ll learn how to safely store food for years without risking botulism or nutrient loss—no “kitchen bombs” allowed!

Class Content:

Understanding Pressure Canners – Choosing the right container, safety features, and why keeping the vent hole clean is critical.

High Acid Foods & Water Bath Canning – Learn the traditional European method for preserving fruits like lemons, apples, plums, and tomatoes. Bonus: Homemade Passata tasting!

Sterilizing Jars & Lids – Step-by-step guidance to prevent contamination and avoid breakage.

Water Bath Canning Demo – A practical, budget-friendly method using everyday kitchen tools.

Pressure Canning for Low Acid Foods – Watch a demonstration of making “Meals in a Jar” for shelf-stable, power-outage-proof meals.

Shelf Life of Pressure Canned Foods – How long can properly canned food last? (Spoiler: Up to 15 years!)

Raw Pack vs. Hot Pack Methods – Understanding different techniques for better preservation.

Safety Guidelines & USDA Recommendations – Why following proper procedures is essential to prevent foodborne illness.

Q&A Session – Get expert answers to all your canning questions!

Whether you’re a complete beginner or looking to refine your food preservation skills, this class will give you the confidence to safely can at home. Join us and take home knowledge, inspiration, and maybe even a jar of deliciousness!