The safest and healthiest canning procedures will be demonstrated in two University of Wyoming Cooperative Extension Service (UW CES) workshops in Powell.
Phyllis Lewis, UW CES nutrition and food safety educator, will present equipment use, safety and the water bath and pressure cooker canning methods.
Each participant will take home a jar of canned food. Sessions are 6-9 p.m. in the multi-purpose room at the Park County Fairgrounds.
The schedule is:
- Monday, Aug. 30 – Pressure canning techniques suitable for meat, fish and vegetables. Participants will can tomatoes. Cost is $10 for materials and food.
- Wednesday, Sept. 1 – Pickling techniques using a water bath canner. Participants will can a mixed pickle jardinière. Cauliflower, red and green pepper chunks, carrots, celery and zucchini with a variety of spices and vinegar will be combined to make a jar of homemade pickles to take home. Cost is $10 for materials and food.
Those interested can register by calling the Park County UW CES office at (307) 754-8836 or by e mailing firstname.lastname@example.org.