PCC / Class Schedule / Spring 2014: Non-Credit / Food and Drink /

9FD613I Preserving Veggies and Meat: Pressure Canning and Drying

Campus Contacts

Learn the safe and simple process of pressure canning veggies and meats, including fish. We'll talk about how to use and care for your pressure canner, and we'll learn tips making high-quality, nutritious dried foods. 

Write down the CRNs (ex. 22398) of your selected classes to register.
  CRN Campus / Bldg / Rm Time Days Dates
25107 NE Port / FREMUM / KITCHEN 06:00 PM-08:50 PM Th 08-May-2014 thru 08-May-2014
Instructor: Jeanne D Brandt
Tuition: $29.00 Fees: $10.00