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-themeddiscussion, 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.
