Home canning in glass jars is a wonderful way to preserve produce, especially the summer harvest,  for shelf storage for later enjoyment.   

 Learn how to safely can food in glass jars in this program that will  highlight 2 common canning  methods.

Canning in a boiling water canner is a method for fruits, tomatoes, jams/jellies and pickled products.  The other method is Pressure Canning which uses a pressure canner to preserve vegetables (such as beets, carrots, corn, green beans except tomatoes); poultry, seafood, or meat and for foods which include these ingredients.

The importance of following tested methods to ensure a safe product, equipment, step-by-step procedures, best practices and reliable resources will be covered.

Presented by Daryl Minch, Family & Community Health Sciences Educator, at the Rutgers Cooperative Extension of Somerset County.  Daryl has provided leadership for FCHS since 1985. Daryl is known for her expertise and educational programming in food allergies, food safety and family nutrition.

The zoom link will be emailed the day before the event.