Learn to prepare, pack, and pressure cook albacore tuna with this hands-on workshop. You’ll learn about small-batch canning and cover safety, handling and techniques appropriate for low-acid food canning with fish and meat.
In the first part, from 3-4 p.m., you’ll break down and prepare the fish, pack and season jars, load them into a pressure canner and turn up the heat. The second part, from 6-6:30 p.m., covers safely managing pressure, unpacking and handling your finished product.
The workshop is lead by Jeremy Brown, a longtime commercial fisherman and canner. Bring an apron, expect to get fishy and ask lots of questions!