USDA canning guidelines provided for: basics of canning, canning fruits, canning jams/jellies, pickles, vegetables, and meat/poultry. Also includes discussion of commonly used canning equipment.
Instructor: Linda J. Minges, MPH, RD, LDN
Contact: email@example.com or 704.922.2127
No cost for workshop - register by June 4th online at: