Canning Meats, Stews, & Soups- NEW DATE

Please note the date has been changed from October 13 to October 6, same time. Please call for questions.

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
Class Schedule: 
Tuesday, October 6, 2015 -
6:00pm to 7:30pm