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Pressure canning workshop to be held July 10

June 30, 2013

The University of Maryland Extension, Washington County Office and the Hagerstown-Washington County Economic Development Commission invite the community to the Pressure Canning, Grow it, Eat it, Preserve it Workshop scheduled for Wednesday, July 10, from 9  a.m. to 2 p.m. at the Washington County Agricultural Education Center off Sharpsburg Pike.

From the experienced canner to a novice in the kitchen, the workshop is open to anyone interested in learning more about food preservation. The session will discuss what foods are considered low acid, how pressure canning works, the types of pressure canners and how to process foods using a pressure canner.

Participants are encouraged to bring their own pressure canner dial gauge to be tested for accuracy during the session. Class participants will also have hands-on experience in the kitchen preparing and pressure canning local green beans.

The cost of this workshop is $35 per person and advance registration is required.  Checks can be made payable to Washington County EAC and payment must accompany registration. Those interested in attending should register by July 3 by mail or in person at the University of Maryland Washington County Extension office at 7303 Sharpsburg Pike in Boonsboro.

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Those interested in attending additional canning classes can go to www.washington.umd.edu or call 301-791-1304.

Other summer workshops include:
Thursday, Aug. 22 — Tomatoes

For more information, contact Leslie Hart, county agricultural business development specialist at lhart@hagerstownedc.org or call 301-432-4782 or Lynn Little, Extension educator, University of Maryland Extension, at 301-791-1504 or send an email to LLittle@umd.edu.

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