Canning Workshop

Pressure canners are the only safe method of processing all other common vegetables, meat, fish, and poultry. This higher temperature kills microorganisms when applied for a sufficient period. The pressure itself does not destroy the microorganisms, but it is necessary to produce the high temperature that kills the botulism-causing bacterium, botulinum.  

Join the St. Charles Parish Extension Agents as they teach you basic canning safety and test your pressure gauge. Please bring in your lid or pressure gauge if you would like it to be tested.