Food Preservation Educational Series via Zoom: Pressure Canning Vegetables, Meats & Soups

  • Friday, August 14, 2020, 11:00 AM - 12:00 PM

Register for one or all of these FREE classes taught by Diane Whitten, CCE Nutrition Educator and Cornell Certified Master Food Preserver. For additional information contact Diane at


Friday, August 14, 11 am, Pressure Canning Vegetables, Meats & Soups:Learn the procedures for safely canning low-acid foods, such as vegetables, meats, and soups in a pressure canner. This class will include a discussion of dial gauge vs. weighted gauge pressure canners and how to use them. Link to Registration - Pressure Canning

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Upcoming classes:

Friday, September 11, 11 am, Canning Salsa & Tomatoes: Learn how to can whole and diced tomatoes, plus make salsa. This class will cover the basics of canning in a boiling water bath or steam canner, including equipment needed.

Friday, September 25, 11 am, Dehydrating Fruits & Vegetables: Learn tips and techniques for getting quality dehydrated fruits & vegetables. This class will include a discussion of types of dehydrators.

Friday, October 16, 11 am, Making Meat Jerky: Learn how to safely make your own jerky in an oven or food dehydrator. This class will include the three methods of making a safe jerky, options for marinating, plus testing for doneness.

Last updated July 29, 2020