This class will cover the basics of food safety for canning your fall harvest. During the demonstration you will learn how about food born illnesses and how to prevent them with proper canning methods and sterile jars and lids, We will also discuss some of these basic topics: Jar sealing, head space, hot packing, selecting processing times, sterilization of canning jars, maintaining color and flavor in canned foods, Identifying and handling spoiled canned foods, testing jar seals and proper storage
Diane Vatcher is a West Side chef and photographer who also keeps chickens and ducks. She is certified in food safety and food handling in New England. She is also funny.