Just recovering from a very energetic group of Boot Camp canners yesterday! What great questions, theories, and suggestions they had!
We began the class with lecture on mold, botulism, etc., and the importance of actually processing canned food. After making a quick batch of strawberry jam (we got a little wild and added tangelo zest and juice, too), each student lined up to fill a jar. Why is jar-filling time the most hilarious part of the class? Haven't these women ladled soup before?? lol! There's alway a lot of ribbing, nudging, and guffawing when someone fills a jar too high, or not enough!!
After a quick lunch buffet, we began pressure canning glazed carrots. Again, Sandie kept us in stitches, competing with her friends to create the most-likely-to-win-a-blue-ribbon-at-the-fair jar. I suggested that they ALL enter their jars this year at the fair to let the judges decide!
While waiting for the pressure canning to do its work, we mowed through a warm baguette, brie, topped with a wide assortment of The Jam and Jelly Lady products. I have to say, Pear Honey is always the winner. It's a 4th generation spread, now that my daughter, Jessica, is canning it with me.
Thank you, thank you, ladies, for giving me such a special day with inspirational cooks. It was my priviledge to can with you, and, as always, an honor to work with Chad. Happy canning this summer, and I hope to see a few of you in Masters Classes! FYI, Limoncello class is this Wednesday night, and we are DEFINATELY drinking, er, eating, a few of the samples!!