Sandra Grenci (Family and Community Health Sciences Educator, RCE-Hunterdon County) and Cindy Schlenker Davies (Retired Associate Professor, New Mexico State University, Dept. of Family and Consumer Sciences) discuss food safety basics, explain differences between water bath and pressure canning, describe features and functions of pressure canners, and provide an overview of how-to pressure can meat, fish, and seafood. Key takeaways are the importance of appropriate equipment and evidence-based recipes.
Presenters: Sandra Grenci (Family and Community Health Sciences Educator, RCE-Hunterdon County) and Cindy Schlenker Davies (Retired Associate Professor, New Mexico State University, Dept. of Family and Consumer Sciences)
