September 22, 2013 · 4:00 PM
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Let’s get ready for the fall harvest by learning how to preserve food and take advantage of the plethora of deals that are coming our way from local farmers and orchards. This is a hands-on workshop that will walk you through the A to Z’s of pressure canning food. Pressure canning is a very common method for preserving all types of foods from homemade chili to fruits and vegetables. We will have a couple of pressure canners on hand and everyone will be able to participate in the pressure canning process.
Why it works: Pressure canning inhibits the growth of bacteria by creating an air tight seal while killing existing bacteria by raising the temperature during the canning process. This seal (subsequently formed) can ensure that food remains preserved for a very long time.
Why it’s better: We’ll discuss the pros and cons of pressure canning compared to other traditional methods of food preservation. This includes freeze-dried food (expensive), canned goods (health concerns), pickling, dehydrating, mylar bag sealing and freezing. Primitive skills methods where food preservation is concerned includes drying, curing, smoking and salting.
Common Pressure Canning Mistakes: I’ve made several critical mistakes when I learned the pressure canning process. Learn from my faults at this event.
Different foods = different canning process: Get an understanding of pressure canning compared to other methods such as water bathing. Understand why certain foods need to be pressure canned a certain way compared to other foods.
Anyone is simply welcome to observe the process as I’ll be doing it more than a few times although you are encouraged to participate in the canning process – packing the food, proper sealing so that you can gain first-hand experience of the process.
This event will be hosted by, Che, Organizer of The Ontario Prepper Survival Network.