We had such a great time at our first canning workshop with Chef Emerie Brine from Bernardin Canada that we were thrilled that Feeding Halton invited him to come back and teach us about pressure canning. Unlike hot water bath canning which is used only to preserve high acid foods, pressure canning can be used to preserve low acid foods. Chef Emerie expertly led us through all the steps required to safely use a pressure canner to preserve beef, and soup, while entertaining us with stories from his travels throughout Canada. It was a very informative workshop, and of course we got to sample some more delicious creations from Bernardin. We are looking forward to putting our pressure canning knowledge to work after next year's harvest.