Learn the basics of the science of home canning and get started on preserving your food. This class will be taught by Melanie Jewkes, USU Extension associate professor and food preservation expert.

We will discuss the science behind the techniques of both boiling water and pressure canning, with recommendations of home food preservation, including how to keep your food safe and where to go for safe, research-based food preservation. Registration required.

Click here to join the session.