There are two different kinds of canning: one is water bath canning, requiring no special equipment beyond canning jars and a large stock pot large enough to completely submerge your jars in boiling water. The other is pressure canning, which requires a very specialized piece of equipment called a pressure canner (not to be confused with pressure cooking) that processes foods at a high temperature to prevent spoilage.

During this 3-hour class, your favorite master jammer, Brenda Hill, will guide you through the science behind processing low acidity foods like meats, seafoods, and vegetables. She’ll also break down the safety aspects of using a pressure canner and eliminate the fears of using them.

Today’s pressure canners (traditional or digital pressure canners), have built-in safety features and will not let you fail, so canners who are ready to advance to the next stage, this course is for you!