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Pressure Canning Meat

Meat is expensive!

Most of us preserve our meat in the freezer.  Another option is available.

Canning it.

Once canned, the meat is shelf stable up to 1-2 years.  

If you're worried about losing your freezer to old age, power outage or a child leaves the door open by accident, this would be a great skill to learn so you don't have near the worries.  

In this class you'll learn:

Benefits of pressure canning

Pressure canner vs. pressure cooker

How to choose a pressure canner for your needs

Other foods needing pressure canning

Raw packing vs. Hot Packing

How to pressure can for convenient off-the-shelf meal


Hope to see you there!


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  • Rose

    Will gave us the tip about the www.midatlanticsurvivalexpo.com next weekend Aug. 17 and 18 in Boonsboro, MD 21713.
    It is only 3 hours from Millville.

    August 10, 2013

    • Will

      And this one too.. as you see it is bent toward Pot growers .. but imagine .. LEDs low draw, self contained, limited footprint, check out the high growth rate .. http://www.unique-hyd...­

      August 21, 2013

    • Will

      if the links don't work here they do on my facebook page look for insights on the expo https://www.facebook.c...­

      August 21, 2013

  • RoseSias

    Brian
    Sure would like to get together to learn more about fermentation.
    I will be at the expo on Saturday,too.

    August 10, 2013

  • Brian

    Hi Rose, my wife and I are heading to the expo next week. We'll be there Saturday. My wife does fermenting and sprouting, right before the meeting we were getting a crock of pickles together.

    August 10, 2013

  • Wendi B.

    Thank you all for your support and kind comments. So glad you could come.

    1 · August 9, 2013

  • Rosemarie

    Very informative as always, and Wendy's presentation makes it a lot of fun. It's great how she demonstrates every step right in class, gives out step by step handouts, and even tells you where you can find the equipment. I knew nothing about pressure canning, but look forward to trying it for myself.

    August 9, 2013

  • Rose

    I had never heard of pressure canning. Wendi's presentation was so delightful and informative that I now believe I can make my first safe attempt at canning this way.

    1 · August 9, 2013

  • Rose

    Wendi, have you any experience at using the fermentation process to preserve food?

    August 9, 2013

  • Will

    As usual Wendi put together a thorough and informative demonstration in line with her passion of food preservation.

    August 9, 2013

  • Wendi B.

    Thank you all for coming. We had a great class. Lots of people and lots of questions. It all went really well. Thank you for your support!

    1 · August 8, 2013

    • Brian

      Wendi, thanks for putting together q great class. Very informative yet easy to understand.

      1 · August 8, 2013

  • Wendi B.

    I look forward to meeting you Brian. Robin - sorry you can't come. I'm always happy to teach another class if you'd like.

    Wendi

    August 6, 2013

  • Brian

    Hi all, I am going to try and make it down for the class. Do you need me to bring anything? If I have to cancel I will drop a line as soon as possible, we have a family member with some health issues and we may have to travel on short notice.

    August 1, 2013

  • Robin C.

    I'll be working that day. Wish I could be there, it's a topic I wanted to learn about.

    July 28, 2013

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