We got a pressure canner for Christmas....

Quote:

Originally Posted by AlphaSierraCharlie Any recommendations?

Your local county agricultural agency is almost sure to be part of the Master Food Preserver Program

https://nchfp.uga.edu/questions/FAQ_general.html#1

How can I become a Master Food Preserver?
“Master” volunteer programs that are connected to the Cooperative Extension System, such as Master Food Preservers and Master Gardeners, are currently state- or county-managed programs affiliated with the land grant universities and the Cooperative Extension Service in the state. In exchange for extensive education, the master volunteer returns contributions to the local Extension office, such as answering phone calls, developing and hosting exhibits, judging at competitions, etc. There are liabilities involved in someone conducting even volunteer work in the name of a state university; therefore, the guidelines and management procedures will vary among states. At this time, the National Center is not in a position to help individuals meet state guidelines for credentials and the title of Master Food Preserver.

If you would like to find out if your state offers this opportunity to become a Master Food Preserver, contact your local Extension Office (usually listed in local government pages of the phone book under Cooperative Extension Service, Ag Extension Office and/or 4-H Office). You could also contact someone at the state university to either ask your questions or let them know of your interest. These contacts can be found on a website managed by USDA:
https://nifa.usda.gov/nutrition-and-...fety-directory

Most states do not sell their Master Food Preserver curricula or notebooks to the general public. If someone wants information on preserving, they have other publications available with the actual recommendations and procedures. This website from the National Center is full of “How To” information for various types of food preservation. We will eventually have tutorials and a correspondence type course on line for self-study.

Truly, this one website has everything you need: https://nchfp.uga.edu/

Training, info, and recipes.

Just remember that canning is more like lab work than casual cooking. Firmly resist the urge to go off their script until you master the process. They will tell you where there is leeway. If you don't see the leeway you are hoping for then it probably doesn't exist to finish safely.

I'm reminded of my old Staff Sergeant saying RTFM, and it applies well here.

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We got a pressure canner for Christmas....