Canning Summer’s Bounty

Description

What I find most exciting about canning is understanding the processes. This class is a day of hands-on experience.  This five-hour class is strong on the up-to-date science, the tools, and the details of why we work with approved USDA methods.  Whether a student eats a mainstream diet or a vegetarian diet, knowing the safest process is the very best place to start.

Once you understand why and how we water-bath high-acid fruit and vegetables, you are prepared to explore the world of summer produce you enjoy. For the water bath process, I choose to use pineapple as a first canning experience as it is simple, straightforward, and affordable in this summer of quite high produce prices.

Pressure canning opens a deeper layer of food safety. Discussing in depth the ways we use the technology of the pressure canner for low-acid foods, you can safely add stocks, meats, beans, and low-acid vegetables to your pantry. I have chosen chicken stock as it is a grocery item many people use in their kitchens. Vegetable stock is one variation. They process quickly as our time together is limited.

My handbook allows plenty of room for your personal notes as I walk you through the hands-on basics.

After this class, you will have the confidence to take advantage of the best fruits and vegetables available throughout the summer season from your own gardens and farmers’ markets. There are so many delicious possibilities: tomatoes, peaches, plums, apples, sweet corn, sweet potatoes, white potatoes  – you will have the tools to create your own shelf-stable canning adventure. A light lunch will see us through the day. All classes are on Sundays from 10 am – 3 pm.