Description:

Join instructor Soirée-Leone and Wonderful People Microfarm as we explore the world of home pressure canning. In this workshop we will explore:

• What is pressure canning, and what makes it a safe way to preserve low acid foods such as meat, poultry, fish, and low acid vegetables

• Purchasing and caring for a pressure canner

• Preparing the workspace, selecting jars, packing jars and the importance of headspace

• Bringing pressure canner up to pressure, processing, depressurizing canner, cooling, storage of home canned goods, and eating home canned foods.

• We’ll also enjoy some snacks!

Attendees are encouraged to bring notepad and pen or pencil along with their own home canning questions. Workshop is suitable for all levels. No handouts or written materials are provided. Although the workshop is not hands-on, there will be occasional opportunities for attendees to assist with inspecting and packing jars, as well as loading and unloading jars from canner.

About the Instructor, Soirée-Leone

Soirée-Leone is a teacher and writer focused on putting food on the  table. She lives and works from her 57-acre homestead in Middle  Tennessee.  

Her traveling workshops share how to creatively and strategically  preserve the food that we grow, glean, barter, and forage. She grew up  on an off-grid homestead in rural Maine in the 1970s. After 25 years in  San Diego, California, she and her husband left their urban homestead  and moved to Tennessee.  

Her work is included in Sandor Katz’s book Fermentation Journeys and  Kirsten Shockey’s upcoming 10th anniversary edition of Fermented  Vegetables.

Website: www.soireeleone.com
Instagram: www.instagram.com/soireeleone