Learn how to safely preserve foods with water-bath canning and pressure canning. Guidelines on a variety of foods provided: jams, jellies, pickles, fruits, and vegetables. Also includes discussion of commonly used canning equipment.
Note: Lecture only - no canning will be done during this session.
Instructor: Linda J. Minges
No cost to participants.
Register by May 7th by calling library (704.852.4073).