Pressure Canning Basics: Winter Canning Dry Beans and Veggies | January 8th 6pm-9pm

Pressure Canning Basics: Winter Canning Dry Beans and Veggies

January 8th 6pm-9pm
Clatskanie Food Hub, 80 NE Art Steele St. Clatskanie, Oregon

Do you want to add canned Pinto, Garbanzo, or Black Beans to your pantry?  Winter is the perfect time to learn more about pressure canning, and dry beans are perfect to add to your pantry shelves this time of year. This class will give you instructions on safely preserving low acid foods, including dry beans into jars by pressure canning.  It is a great class for beginners or for anyone who just wants to brush up their canning skills when it comes to pressure canning.  Students will learn the science of why low acid foods need to be pressure canned, and all about types of pressure canners.  This class will include classroom instruction and hands-on practice with pressure canning and will present safe recipe sources for home preserving.

About the Instructor:

Terri Emrich is an OSU Master Food preserver, and also the owner of Rainier Gardens Farm LLC. She was raised in a canning tradition, growing and preserving food for the family pantry each year. She first certified as a Master Food Preserver with Washington State University in 2015 and has logged hundreds of hours teaching food preservation classes. Currently, she grows and preserves food from her farm, selling her jams and pickled products under the Oregon Farm Direct Law, including at the Clatskanie Farmer Collective. As a third-generation farmer, she and extended family still plan, grow, and preserve fresh fruits and veggies each year on their farm in West Rainier, Oregon. A lifelong learner, teacher, and old soul, she loves to share her passion for traditional self reliance skills and crafts.