Pressure canning is an amazing technique to preserve low acid foods such as meat, beans, soups and vegetables than cannot be safely preserved with water bath canning.

It is a popular method to preserve venison or “tough,” cuts of meat.

Join St. Lawrence Cornell Cooperative Extension online class, Tuesday, Nov. 3, 1-3 p.m. to demystify the process and see the steps in action from beginning to end.

With the right tools and knowledge, this method can be empowering, not intimidating!

The instructor for this live demonstration is Local Food Program Leader and Master Food Preserver Flip Filippi who will film from the Harvest Kitchen at the Extension Learning Farm and share both the scientific reasoning behind pressure canning as well as tips to make this preservation technique a useful skill in your preservation toolbox.

The class will also cover the tools needed with a comparison of the various models of pressure canners. There will be time for questions throughout the session.

All pre-registered participants will receive the link to the class recording along with the recipes. This class is made available on a sliding scale from $0-30.

If you are able to contribute towards continued programming, your support is appreciated.

The session will take place on the platform Zoom, and participants should download the program prior to class.

Register and pay online on the events page www.stlawrence.cce.cornell.edu