Pressure Canning

Does the thought of a pressure canner making a "hissing" sound in your kitchen feel a bit intimidating? You aren’t alone!

In this fully interactive, hands-on workshop, we move beyond the theory and get to work. You won’t just be watching a demonstration; you’ll be actively participating in the process to build the muscle memory and confidence needed to can safely at home.

• The "Why" Behind the Pressure: Understand the science of low-acid foods and why a pressure canner is non-negotiable for meat, poultry, and most vegetables.
• Gear Up: A guided look at the essential supplies, from jar lifters to dial-gauge vs. weighted-gauge canners.
• Safety First: Step-by-step mastery of the pressure canning cycle—venting, pressurizing, and the all-important cooling phase.
• Trust the Process: Why using reputable, lab-tested recipes is the secret to shelf-stable success.

By the end of this session, that "intimidating" piece of equipment will become one of your favorite preservation tools. You’ll leave with the practical skills and the peace of mind that comes from knowing your home-preserved goods are both delicious and safe for your family.

Stop wondering if you're doing it right—come get your hands on a canner and see how easy it can be!

Know what’s Happening Next — before everyone else does.

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Host or Publisher N.C. Cooperative Extension, Cherokee County