The Jam and Jelly Lady

Due to some recent surgery, I've been mostly out of the cannery for three weeks.  I've got to teach a beginner's "Boot Camp" this weekend, so I've got to spend some time today dusting, mopping, and generally refamiliarizing myself with my work!  The cannery isn't small, so this is sometimes a daunting task for one person.

My most intimidating job is to clean four huge ceiling fans.  Why so many? The fans are an energy-conscious way of cooling the cannery while at the same time wicking away moisture on the many just-washed kettles.  The FDA prefers that we don't hand-dry the kettles - just let them air-dry.  But I NEED those kettles operational ASAP, so I spin those fans constantly to get the equipment dryer faster.  

 I'm working on writing a cookbook for canning beginner's right now.  Any name suggestions?  I want to write a book that reads clear as a bell for beginners, but also encourages and intrigues them to follow canning to its end.  Learning to can is just the beginning to a lifetime of good eating.  Taking canning to its next step is the hallmark of a true artisan though.  My plan is to write a beginners book, followed by a series of smaller books, each diving deeply into a specific area of canning, i.e, pickling fruits, chutneys, conserves, marmalades, etc. Wish me luck!  

P.S. for information about our upcoming classes, check out our page on this site, or look to our website, www.jamandjellylady.com.  Have a great day!