Wouldn’t it be nice to enjoy your garden or farmers market produce all year long?
Whether you're new to food preservation or want to update your food preservation knowledge, join University of Illinois Extension Nutrition and Wellness Educator, Jenna Smith, for this free, 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. You'll have the opportunity to get all your food preservation questions answered and be entered in for the chance to win a food preservation prize.
Canner Lid Testing
Start off the preservation season safely and bring your dial pressure canner lid with you to class 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.