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    PRESERVING FOOD - A WORKSHOP

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    Event description

    Egg, butter, mince meat, left over greens, vegetables and fruit ... in Chrissy's world there are no limits as to what can be preserved.  It has to be done correctly though and we are lucky to have an expert sharing her many years of knowledge in this field.  Come and learn how Chrissy does it.  A Timebank Event.

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    " The differences between a pressure cooker and pressure canner are small, but significant. A pressure cooker doesn’t reach the required PSI (internal pressure) to safely can things. Adding a heavier weight to the rocker in theory would help this but you risk the entire pot exploding, so for this reason it is strongly not recommended. Pressure cookers are also much smaller and inefficient to fit in jars.

    Pressure canners can be used to pressure cook in however, just be aware that cooking in aluminium is not recommended especially if the food is acidic" Seals, weight, type of stove, valves, containers etc are all important details to observe and when we get it right we could theoretically keep food in recycled jars for as long as the jars themselves last! That's promising, right? 


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