Pressure Canning Demonstration/Worksh­op

  • September 22, 2013 · 4:00 PM
  • This location is shown only to members

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.

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  • Colleen

    You will find photos for this meetup posted here. Enjoy!

    September 23, 2013

  • Colleen

    Thanks Che for showing us a variety of different types of canners and explaining step by step how to use them. Also thanks for the demonstration and giving us the opportunity for hands on practice canning beans. A great meetup!

    September 23, 2013

  • Val K.

    Hi tried to find you, but could not. I am sorry to have missed this session.

    September 22, 2013

    • Colleen

      I;m really sorry you couldn't find us. I waited on the road for about 10min (until 4:15pm) next to the West Don Parklands sign.

      September 22, 2013

    • Che

      Val, I'm terribly sorry for the mix up in directions. I've sent you an email with further details.

      September 22, 2013

  • A former member
    A former member

    Very informative and a lot of fun. It was great to have the demonstration in the park. I had no idea how Che was going to do this, but was impressed to see how he pulled it altogether. Great team effort by all. Love it!

    2 · September 22, 2013

  • Patrick

    Sorry to bother you, Che and Colleen. According to Google Map, street view, 4600 Bathurst seems to be associated with Sherman Campus. Do we walk or drive down that road? I can't seem to get a "read" on where the entrance or driveway is that leads to the two parking lots. The street name appears to be "Menkes," but the photo resolution is too low for me to tell. Can you advise, please? Thank you!

    September 20, 2013

    • Colleen

      Hi Patrick. i re-adjusted the map so it now points to the driveway into the park. The sign into the park off of Bathurst (on the East side) is "West Don Parkland". You can only access the enterance going north bound. Meet between the parking lots at the bottom of the hill. If you remember where we did the bread making workshop, this location is about a 10min walk north along the same trail.

      1 · September 21, 2013

  • Patrick

    Che and Colleen: What might attendees be able to do to contribute to the cost of the event? (Propane, foods, pocket money, etc.) I know from Che's bannock-making workshop that the cost to Che was not free.

    1 · September 5, 2013

    • Che

      Patrick, it's appreciated, however, there's no cost associated with this event. If anything, give me a hand bringing items to and from the location from my vehicle.

      1 · September 5, 2013

  • Patrick

    And jars and lids... important parts of canning!

    1 · September 5, 2013

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