Edit on 30/03/24 

To prepare for this workshop we need to know numbers of participants ahead of time. Please RSVP BEFORE Monday 1 April midnight and/or get your tickets on humanitix .

Participants must bring a Jam jar (or similar) with lid !

Egg, butter, mince meat, left over greens, vegetables and fruit ... in Chrissy's world there are no limits as to what can be preserved.

It has to be done correctly though and we are lucky to have an expert sharing her many years of knowledge in this field.

" The differences between a pressure cooker and pressure canner are small, but significant. A pressure cooker doesn’t reach the required PSI (internal pressure) to safely can things. Adding a heavier weight to the rocker in theory would help this but you risk the entire pot exploding, so for this reason it is strongly not recommended.

Pressure cookers are also much smaller and inefficient to fit in jars.

Pressure canners can be used to pressure cook in however, just be aware that cooking in aluminium is not recommended especially if the food is acidic" (found this information on a blog by piwakawaka homesteading)

Seals, weight, type of stove, valves, containers etc are all important details to observe and when we get it right we could theoretically keep food in recycled jars for as long as the jars themselves last! That's promising, right? 

In my thinking this would create the missing link in our community's resilience "doughnut": we've got the seed library, the community garden and CropSwaps, heaps of gardening & cooking wisdom ... if we now add a way to keep some shelves full of properly preserved food and juice and make sure to keep an eye on our water supplies to be healthy & clean, we could possibly become a highly resilient community up here in Whangaroa-Kerikeri.

This event will also be listed in the Far North Resilient Communities' "Resilience Month April" event listings, I'll edit the link into this paragraph later. 

See you on the 3rd April 

Ngā mihi

Barbara