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Pressure canning is the only canning method recommended for foods that are naturally low in acid, which means the pH of the food is above 4.6, such as meat, poultry, seafood, and vegetables. In this workshop, Mecklenburg Cooperative Extension shares techniques and best practices for preserving food using the dial gauge and weighted gauge pressure canner through a virtual presentation.
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Emotional eating can get the best of anyone and can contribute to overeating, which can lead to obesity and other chronic diseases. Join us for a lunch and learn session to discuss the differences between emotional hunger and physical hunger. During this session, we identify factors associated with some food cravings, explore healthy strategies and offer a plan of action.
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Accommodation requests related to a disability should be made by September 13, 2021 to Kristin Davis, Kristin_Davis@ncsu.edu, 980.314.1403.
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