Learn how and when to use a pressure canner to preserve foods

Published 1:28 pm Tuesday, March 26, 2024

Getting your Trinity Audio player ready...

N.C. Cooperative Extension, Davie County Center, will offer an Introductory Pressure Canning Workshop on Wednesday, April 3 from 2-4 p.m. at the Davie Extension Center.

This is designed for those who wish to gain knowledge on how to safely can low acid foods, such as vegetables, meats and products containing mixtures of these ingredients. The workshop is free and will include a hands-on demonstration.  Class size is limited, so register early.

Foods with low acidity, such as green beans and other vegetables, must be processed in a pressure canner following a tested recipe to ensure food safety and avoid the risk of botulism poisoning. Meat, seafood and poultry must be processed in a pressure canner as well.

Foods with high acidity, such as pickles, jams, jellies and many fruits, are safe to process in a boiling water canner following a tested recipe.

Contact the Extension Center at 336.753.6100 to register or for canning related questions. The Center is at 642 Wilkesboro Street in Mocksville.  Visi davie.ces.ncsu.edu.