Canning Meat and Soups-Canceled

Chicken, beef, or venison can all be preserved to be shelf stable using a pressure canner. Join us as we review the principles for using a pressure canner and the method for canning your favorite meats and soups.

 
Instructor: 
Melinda Hill
Price: 
$5.00
Registration: 
Class Schedule: 
Thursday, September 28, 2017 -
6:00pm to 7:30pm