Vegetables and Meats with Jeanne Brandt

Canning vegetables and meats, including fish, requires the use of a pressure canner to reach the temperatures to make these foods safe to can and eat. This method of canning is safe and easy- really! Review the use and care of a pressure canner as well as pickling and freezing tips. We will determine the differences between fermented and fresh pack pickles, then make fresh pack pickles while our pressure canner of vegetables is processing.

This class is part of the Urban Growth Bounty series, presented by the City of Portland Bureau of Planning and Sustainability. For details and registration, visit:

www.portlandonline.com/bps/ugb

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