Wouldn’t it be nice to enjoy your garden or farmers market produce all year long? Whether just starting out, or updating your food preservation knowledge, join University of Illinois Extension Nutrition and Wellness Educator, Jenna Smith for this timely, seasonal program all about canning. You’ll learn the step-by-step process to canning with a boiling water bath canner and pressure canner. Your food preservation questions will be answered, and you’ll be entered to win fabulous food preservation prizes.

In addition, bring your dial pressure canner lid with you and we’ll test it for you for free! Did you know that dial-gauge pressure canners need to be tested once a year? Over time, a dial gauge’s calibration can become inaccurate and show an incorrect pressure. If the pressure is even slightly lower than recommended, the internal temperature of the food will not be high enough to kill harmful bacteria and microorganisms, which can lead to spoilage or build-up of toxins from Clostridium botulinum. So start off the preservation season safely by bringing your canner lid along to get tested.