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Food Preservation


Some foods can be safely canned in a water bath. Others need to be pressure canned. Rita Ussatis of NDSU Extension addresses common myths about canning in a presentation at First Fridays at B. Also speaking at the preservation-themed discussion,  Kevin Struxness of the Hairy Hippie Pickling Company

First Fridays at B is a monthly event to engage and discuss important topics in the Fargo-Moorhead food community and beyond. It's sponsored by Food of the North and the Cass Clay Food Partners