Come learn the basics of home butchering and how to prepare your meat for long term storage. You will be taught by Tom Wheatley, founder of Utah Meat Collective. Tom is interested in helping people to learn how to be self sufficient in supporting their family's food needs. This evenings class will be an introduction to the wide world of butchering and meat preservation techniques. Those who are interested after this class will be able to sign up for more detailed hands on training classes with Tom in his private butcher shop.
Pressure Cooking Canning Class Description:
Join us for an informative and hands-on Pressure Cooking Canning Class where you will learn the essentials of preserving food safely and efficiently. In this class, we’ll cover everything from the equipment you need to the safety protocols to follow, and most importantly, how to can a variety of items like meats, beans, and more.
What You’ll Learn:
Essential Equipment:
Pressure Canner: Learn how to choose and use a pressure canner, the key tool for canning low-acid foods like meats and beans. We'll cover both stovetop and electric models, highlighting their differences and benefits.
Jars & Lids: Discover the types of jars suitable for pressure canning and how to properly sterilize and prepare lids for sealing.
Canning Tools: Get hands-on experience with tools such as jar lifters, funnel sets, and bubble removers to make your canning process smooth and safe.
Pressure Gauge: Understand how to check and maintain your pressure gauge for proper canning conditions.
Safety Protocols:
Pressure Canning Safety: Learn the critical safety steps to avoid under-processing and potential foodborne illnesses. We’ll cover how to monitor pressure levels, timing, and temperature to ensure your food is canned safely.
Steam Release & Pressure Adjustments: Understand how to safely release steam and adjust the pressure during the canning process.
Sealing & Storage: Once your food is safely canned, we’ll discuss how to check jar seals and store your cans in optimal conditions for long-term shelf life.
Items to Can:
Meats: Learn how to safely can different types of meat, including beef, poultry, and pork. We’ll discuss proper preparation, raw packing vs. hot packing, and processing times for various cuts.
Beans & Legumes: Get step-by-step guidance on canning beans and other legumes, ensuring they are properly cooked and sealed to maintain flavor and texture.
Other Items: Depending on time, we’ll also cover other commonly canned foods, like vegetables, stocks, and broths, to expand your canning repertoire.
This class is perfect for beginners and seasoned canners alike, offering both fundamental knowledge and advanced tips to help you become confident in preserving your own food. By the end of the session, you’ll have the knowledge and skills to pressure can a variety of foods with safety and ease. Plus, you'll leave with recipes, tips, and your very own canned goods!
Come ready to learn, can, and take home some delicious preserved food!
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