Hot water bath canning is a great way to preserve the seasonal harvest so you can enjoy a bite of summer throughout the winter, but it also requires an acidic environment to prevent the growth of harmful pathogens. Fortunately, you can do low acid canning at home with a stovetop pressure canner. During this Wright-Locke Farm class on Tuesday, August 2 from 6 – 9 at the Saint Eulalia Parish Kitchen, 50 Ridge Street in Winchester, instructor Kimi Ceridon will teach participants about equipment, resources, and safety precautions for pressure canning. Participants will also help prepare a vegetable and a soup to pressure can and take home. Tuition fee: $45 (includes 1 jar of vegetables and 1 jar of soup). Register online at www.wlfarm.org.