Soups, Stews & Broths: the fundamentals of pressure canning with meats and vegetables, Jan. 9

The Coos County Master Food Preserver workshop,” Soups Stews & Broths: the fundamentals of pressure canning with meats and vegetables,” will be held Saturday, January 24, at the OSU Extension Service in Myrtle Point. Times and methods have changed over the years, and a tremendous amount of misinformation and unsafe practices are prevalent on the Internet, and in books and magazines. That’s why the MFP volunteers offer this workshop; to provide participants with research-based recipes and methods for canning low-acid foods in a pressure canner, such as vegetables, soups, stews and broths. Class participants will learn the basics of pressure canning: how to fill jars, load the canner, etc. The how-tos and what-ifs of canning will be thoroughly explored, as will food safety and the proper care of canning equipment. Workshop presenters will also give tips for using items in your refrigerator before they go to waste. Participants are encouraged to bring their pressure canner gauges for testing. This free service is offered to the public year-round at the Extension Service. The class is $10, and will be held from 10 a.m. to 2 p.m. Pre-registration is recommended by calling 541-572-5263, ext. 25292.