Instructor Sarah Lewis helps Becky Simpson determine the right amount of headspace - room between the food and the lid - for her jars of canned meat during a food preservation class last Saturday.
From deadly toxins to dangerous explosions, the risks of pressure canning make this vital home skill sound like a stunt straight out of the "Mission: Impossible" franchise. But, armed with knowledge from Sarah Lewis of the University of Alaska Fairbanks Extension Service, Wrangell residents learned that food preservation can be safe, simple and fun during a series of classes hosted by the Wrangell Cooperative Association last week.
Their mission, should they choose to accept it? Turn raw meat and vegetables into delicious canned goods that can last for years.
The pressure canning course, which...
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