Pressure Canning Workshop Nov 5
Pressure Canning Workshop
Learn how to safely preserve vegetables, fish and meats, at a workshop on November 5. The high temperatures of pressure canning are necessary for safe home-canning of low-acid foods. Water-bath processing is only safe for high acid fruits, spreads and pickles.
To learn the difference, join chef Karen Dar Woon for a hands-on session at Garratt Wellness Centre. All materials and ingredients will be supplied. Participants will take home a sample and step-by-step instructions.
About Karen Dar Woon
Karen Dar Woon has been a culinary professional since 2003, including her current role as Community Meal Chef at Gilmore Park United Church in Richmond. She facilitates cooking and food preservation workshops for groups throughout Metro Vancouver and has provided expert content for on-line discussion forums, radio, tv and newspapers. Karen believes that personal and community food security are improved when people can “eat what you buy/grow, and buy what you eat.” With a background in chemistry and graphic arts, Karen combines her skills and talents to create art on a plate. As Your Secret Chef, she provides personalized, in-home cooking lessons and catering services.