2019 Food Preservation Series
1509 S Georgeson Drive, Palmer, AK
Kerttula Hall Room 208
March 30, 10am-1pm - Canning Low Acid Food: Meat and Vegetables
Instructor: Julie Cascio
Heat processing low acid food in jars, botulism, use and care of a pressure canner will be discussed. Drying meat will be discussed, including cutting meat for jerky, marinades and heat treatment methods, drying, conditioning and packaging jerky. General tips for freezing, equipment, loading the freezer, freezing convenience foods, what to do if the freezer fails will be discussed. Demonstration: cutting meat for jerky. Lab: canning meat and poultry in jars.