Pressure Canning Classes

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Join Hyde County’s FCS agent in a hands-on workshop learning how to can in a boiling water bath! Low acid foods (high in pH) can only be safely be canned in a pressure canner to be shelf-stable. Do you know which foods meet that requirement? Have you processed jars in this method before? What are the proper steps to take to safely can your harvests? Join us to learn the answers to these questions and participate in this hands-on canning process!

We have two classes scheduled for June 29, 2021. Registration is required – be sure to register for the correct time! Classes will be held in the Teaching Kitchen within the Government Building and are offered free of charge, thanks to a fabulous grant through Vidant Beaufort Hospital.

Registration is limited to 12 participants per class. Contact your FCS Agent, CatieJo Black, with questions at catiejo_black@ncsu.edu or (252) 926-5263.

Registration: June 29, 10 a.m.–noon

Registration: June 29, 5:30–7:30 p.m.

pressure canner green beans