In recent years, there has been increasing interest in home food preservation. Canning, freezing, and drying are preservation methods that allow you to enjoy the fruits of your hunt all year long. While these methods of home food preservation have existed for centuries, we have learned a lot about the science behind these practices in recent years.
In this workshop, Andy Hirneisen of Penn State Extension, Berks County, will explain the scientific reasoning behind today's recommended methods for preserving wild game while dispelling food preservation myths and unsafe practices of the past.
This workshop will review the following:
-The basics of using a pressure canner, based on current USDA canning guidelines, to can low acid foods such as meat.
-How a pressure canner works, and canning safety.
-Best practices to ensure top quality frozen meat.
-Drying meat safely and troubleshooting problems when making jerky.
This event is part of our Discovery Institute series.
$30.00, $25 for Members
Snow date March 14
Registration closes March 5.