Princess Ross’ teaches Pressure Canning at the Border Queen Commercial Kitchen

Princess hosted nine in-person attendees from Caldwell, Mayfield, Corbin, Wellington, and Andover, Kansas, along with three virtual participants joining online from Fredericksburg, Virginia; Tampa, Florida; and Champaign, Illinois.

In the first of this two-part class (with the second session taking place February 7), Princess walked participants through the entire pressure canning process, demonstrating three different types of pressure canners. She covered the logistics of pressure canning, essential safety measures, and explained which foods are better suited for pressure canning versus water bath canning.

One of the key benefits of pressure canning is the ability to preserve foods without preservatives, supporting healthier eating. Additional benefits include long-term pantry storage without electricity, reduced food waste, cost-effective and shelf-stable meals, and the convenience of having ready-to-eat foods on hand.

Part 2: Part two of our Pressure Canning class took place on February 7 from 9:00 a.m. to noon at the Border Queen Commercial Kitchen. Princess Ross led the session with 9 participants attending in person and 3 joining online. Attendees gained hands-on experience pressure canning stew meat and vegetables, and the class wrapped up with a tasting of delicious chicken that had been canned during the process. To top it off, Phil White won a door prize and went home with a brand-new pressure cooker!