HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Harriet Fasenfest, author of The Householder’s Guide to the Universe, and Marge Braker, a former Oregon Extension Home Economist, demonstrate how to safely can fresh sardines, including a basic primer on a pressure canner. In general, foods that are low in acidity require close attention to the temperature, pressure, and heating time instructions to avoid the potential of botulism poisoning.

The recipe and instructions below should be followed closely with the viewing of this video.

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