Water-bath & Pressure Canning

Last week, the Grow Wise program had two food preservation classes taught by one of its members, Sarah Boggs. In the first class, she taught water-bath canning through making apple butter. Sarah also taught kids how to make apple butter last week during the Appalachian Heritage Day Camp. The second preservation class went over pressure canning where the participants learned how to properly preserve carrots. For each class, we learned about the risks of rebel canning and how it comes with the dangers of growing botulism bacteria. Both classes went over the proper research-based techniques and recipes that meet food safety standards. For those that want to ensure the food safety of a homemade recipe, the extension office can send a sample of your recipe for testing.