YES, You Can: Pressure Canning Green Beans - in-person

If you find yourself with a bumper crop of green beans, consider preserving them and enjoying them throughout the coming year. Green beans can be dehydrated, frozen, pickled, or canned for long-term storage. If you are planning on canning your green beans, they, like most vegetables, will need to be processed using a pressure canner. Only a pressure canner can achieve the intense temperature required to ensure low-acid foods will be processed safely at home. 

This hands-on workshop will begin in the classroom and then head to the kitchen, where participants can process their own jar of green beans. During the first half of the class, we will cover canning basics, the importance of using a pressure canner, and explain low-acid foods. The second half will be spent in the kitchen, processing green beans. Participants will not only learn a fun new skill, they will then get to take a jar home.  

This program will be held Tuesday, June 27, from 5:30 to 9:30 p.m. at the University of Illinois Extension - Winnebago County, 1040 North Second Street, Rockford, IL. The cost to attend is $25.