Meats and fish may be canned, dehydrated, hot smoked or frozen. Pressure canning is the only safe canning method for processing shelf stable low-acid food with a pH higher than 4.6.
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Attend (or view a recording) a training information meeting to learn more about the volunteer requirements as well as the selection and training process. The meeting lasts one hour and will be recorded. Attendance or viewing of the information meeting recording is a mandatory pre-requisite to apply.
