Contact: Glenda Wentworth, County Extension Director, 970-328-8630 or firstname.lastname@example.org
CSU Extension will introduce community members to the safest method of preserving low-acid foods through pressure canning. A workshop is scheduled for 9 a.m. to 3 p.m. on Sept. 8 at the Golden Eagle Community Center, located at 715 Broadway in Eagle.
According to CSU Extension Director Glenda Wentworth, pressure canning is the only recommended method for canning meat, poultry, seafood and vegetables. “Traditional canning methods are not recommended for preserving low-acid foods due to a risk of botulism poisoning. During the pressure canning process temperatures reach 240°F, killing the bacteria that create botulism,” said Wentworth.
Pre-registration is required and due to the CSU Extension office by Sept. 5. Cost is $25. The workshop is open to all, but early registration is encouraged as space is limited. On the day of the workshop, attendees are asked to bring an apron, sack lunch and beverages.
For more information, contact Wentworth at email@example.com or at 970-328-8630.