Canning meat workshop to be held

Freezing isn’t the only method used to extend the life of meats. Meats, such as beef, pork, venison, bear, lamb or veal, can be canned in pint or quart jars. These can be stored and enjoyed for up to at least 12 months.

Do you want or need to learn how to can meat? We have just the workshop for you. We will be conducting a Meat Canning Workshop on Wednesday, Nov. 2, at the Prairie Band Potawatomi Bingo Hall, near Mayetta. Conducting this workshop will be Karen Blakeslee, from the K-State Rapid Response Center. The time for this workshop will be from 10 a.m. to 3 p.m. At this workshop, you will learn the science and the process of canning most meats safely.

There is no charge for this workshop, but you must pre-register and only a limited number of slots are available. We will be canning bison and deer in pint jars. You will get to take jars home, but bring a shoe box to take hot jars home with you.

A light lunch will be provided, as well as door prizes. To register, contact Janis Simon at jjanis@ksu.edu. If you have further questions, please contact Cindy Williams, Meadowlark Extension District Agent at 785-863-2212.

Cindy Williams46 Posts

Cindy Williams is the Meadowlark Extension District agent in the areas of food and nutrition.

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