The Jam and Jelly Lady

As I sit here in a cool, quiet cannery, awaiting the first rhubarb of local farmers (quite far off, actually), I appreciate the calm of winter. After our Christmas sales broke 18 years of sales records, I am quite happy to have little to do other than plan classes, write curriculums, review canning cookbooks, and watch the snow drift down!

We've successfully sold out of 2013's first three Canning Boot Camps. I think the old cannery was happy to see SOME action in January and February! Our next classes are as follows, and you can register for them at www.jamandjellylady.com

March 16th (Saturday) 10-4 

April 7th (Sunday), 10-4

Boot Camp is a 6-hour intensive investigation into the how-what-why of canning, and is essential for any new canner who wants to use safe, USDA-approved procedures! Although a lot of work, we have a lot of fun, too, and it's quite hands-on, so when you leave class you'll have a very good idea of what it takes to become a regular preserver.

Classes are taught in our ODA and FDA-approved commercial cannery by Sonya Staffan, a certified Master Preserver. Each student cans their own jam and carrots, and takes them home! A cold lunch buffet is provided. All students need to bring is an apron and their enthusiasm! Registration is required, since we accept only 10 students in one class. Here is a remark sent by one of our February students:

Third and final - I can't thank you enough for helping me get over my initial hesitation of pressure canning (or canning in general).  I honestly had NO idea that making such delicious jam or carrots could be that easy...heck, I should have done this a long time ago