Canning low-acid foods like meat and most vegetables requires the use of a pressure canner, to prevent the risk of botulism. Use the correct processing method, and there's no fear. In this free workshop, you'll learn how to use your pressure canner for the very first time, including:
This workshop is from Sharon Peterson, a wife, mother, experienced canner, and founder of SimplyCanning.com, one of the largest and most trusted canning websites online.
When you request the free video series, you'll receive occasional updates from Simply Canning. You can opt out anytime!