FREE online class, Learn all the tips and procedures for safely canning low-acid foods such as root vegetables and others plus meats with a pressure canner. This online class will also include a discussion of dial gauges vs. weighted gauges pressure canners and how to use them.
This class is taught by Diane Whitten, CCE Nurtition Educator and Cornell Master Food Preserver. For additional information, please feel free to contact Diane at email@example.com
Last updated August 10, 2020