Announcing our first 2011 Canning Boot Camp! On February 5, 10-4, in Lebanon, Ohio, 10 students will roll up their sleeves, don clean aprons (however little time THAT lasts!), and immerse themselves in water bath and pressure canning!
Our classes are limited to only 10 people because I give one-on-one attention, and everything is hands on. We'll start out investigating the food science of canning, and then move into Strawberry Jam, made with locally grown strawberries.
Then we'll have a delicious lunch, plus dessert topped by some of the fresh jam. After our repast, we'll dive into canning low acid foods with a pressure canner. I'll teach both analog and weighted gauge technology, and students will be able to see and compare both methods. We'll cook and can some very special Glazed Carrots in this section.
During class, we always have fun exchanging contact information for local u-picks, CSAs, and other important sources for canners. We offer a variety of equipment for purchase that day, too.
40% of the class has filled since this morning, so if you are interested, please register on our website soon. I'm planning to have surgery in mid-February, and don't know when I'll be able to teach this again this spring. I'm planning on teaching it again, but won't be able to put together a schedule until I see how the surgery goes. Enjoy the snow!