Keeping up with canning Science

Keeping up with Canning Science.  Facilitator: Martha Rogers, Master Food Preserver, Cornell University Extension 

Do jars need to be sterilized? Do lids need to be warmed? Why do you rest jars in a canner for 5 minutes? What is an atmospheric steam canner? This course will focus on the science behind food preservation specifically related to water-bath and pressure canning. We will explore the latest research about canning methods and practices. If you are new to canning, you will benefit from learning some of the basic, evidence-based practices. If you are experienced, you will deepen your understanding of the rationale behind canning practices. The class will provide an opportunity to post your canning questions for discussion.  

Please email info@greyagservices.ca