Pressure canning for the first time can be intimidating. Let me walk you through the process step-by-step so you can go home and confidently pressure can shelf-stable essentials to feed your family all year long.
Out of stock
“Unless you try to do something beyond that which you have already mastered, you will never grow.” – Ralph Waldo Emerson
Preserving the harvest is an age-old custom, the skills passed down generation to generation, to ensure food security in times of scarcity and bountiful nutrition even in the depths of winter.
But in our modern world of convenience, those skills are harder to learn and reliable mentors harder to find. My grandmother was a prodigious canner, but somehow I never learned what she knew, so I figured it out on my own. Let me help you skip the anxiety and worry and the steep learning curve. I’ll be the mentor you need to encourage you to try new things, learn what you need to know, and do the work to feed your family the very best you can.
Pressure canning can be intimidating, even for seasoned canners (this was definitely me). I think it’s the image of exploding canners that makes it seem such a daunting hurdle to surmount (am I right?).
So let me walk you through the process, step-by-step-by-step. I’ll show you how I learned, teach you everything you need to know, and help you practice so you’ll be ready to do it on your own (no explosions necessary).
In this class, we’ll start by canning chicken stock or bone broth. In my kitchen, shelf-stable bone broth is a pantry staple. I use it for everything from soups and stews to cooking rice. With the skills and knowledge you learn in this hands-on 2-hour class, you’ll be ready to venture out on your own.
You will learn:
- To safely use the pressure canner step-by-step
- All about the equipment you need
- To find & vet reliable resources for pressure canning recipes
- To appropriately manage food safety while canning
You’ll also have the opportunity to:
- Tour my pantry and gather ideas of what to can to feed your own family
- Ask all the questions about all the things
- Take home fresh homemade chicken stock you’ve helped can yourself
You’ll be equipped – and empowered – with the knowledge, training, and practice you need to enhance your food security and expand your self-sufficiency. You’ll be ready to take the next step in your home-canning journey.
Come connect with your farmer, learn new skills, mingle with like-minded people committed to wholesome food, and come away with an increased appreciation for nutrient-dense shelf-stable ingredients to feed your family all winter long.
Class Fee: $65 per person; includes 2 hours of workshop and instruction, a tour of my pantry staples, my favorite pressure-canning recipes & list of resources, a hefty in-depth workbook with recipes and techniques to take home, and a quart of fresh, homemade shelf-stable chicken stock you helped can yourself.
September 16 10am-12pm