Preserving fruit and vegetables at home can be a great way to make the most of a summer’s harvest, but certain procedures need to be followed to ensure the food is bacteria free and safe to eat. These will be covered as part of a class in London this spring, and it is being offered by the Laurel County Extension service.
During the Pressure Canning class, a group of learners will discover methods they can use to preserve foods that are low in acid, such as yellow and green beans. Utilizing these will help to prevent the growth of microbes such as those that cause botulism, and will result in food that is tasty, nutritious, and safe to eat.
The syllabus for the class calls for the instructor to discuss using a pressure canning system, and there will also be a demonstration of its use. The students will also discover why it is so important to follow an approved recipe, and if they have any questions, they will be welcome to ask them. The is no registration fee for this workshop, and anyone who would like more information has been asked to contact jobryan@uky.edu. Stationery printers will be able to provide printed recipe cards for this sort of occasion, and these can be given to the members of the class to use at home.
This opportunity for both experts and beginners to learn the benefits of pressure canning will be held on Monday, June 3. It will start at 6:00 pm.
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London, KY 40741
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Hours
Mon: 8:00 - 5:30
Tue: 8:00 - 5:30
Wed: 8:00 - 5:30
Thu: 8:00 - 5:30
Fri: 8:00 - 5:30
Sat: Closed
Sun: Closed