Well, right after we finished making the strawberry jam we took a lunch break to eat. I wish I had taken a picture of the beautiful spread of food our instructor, Sonya, had set forth. Except I was to busy stuffing my face, haha.
There was a nice selection of meats, cheeses, large globular grapes, HUGE strawberries, relishes, and pickles. OMG--let me tell you about the pickles. I swear I dreamed about them. It was food nirvana. Especially the watermelon rind pickles. I am not kidding when I say I heard an angelic choir and jar was illuminated by rays of light. They were that GOOD! 50-70 years ago fruit pickles were common place. Now you can find them is specialty stores, but at a premium price. Also there was brie, bread and a variety of jams. It was a foodies paradise! My tummy just growled--I'm hungry!
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| Watermelon Pickles |
Cold Pack Canning
The second recipe we learned to can was glazed carrots using a cold pack method and a steam canner.
I didn't have a good photo on how to julienne the carrots-Here's a great tutorial
And here is my "canned" glazed carrots
For specific canning directions:
http://pickyourown.org/canningcarrots.htm
http://newlifeonahomestead.com/2010/12/canning-recipe-glazed-carrots/
| Photography by Mark O'Meara |
Making the syrupYou need brown sugar, water and orange juice
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And here is my "canned" glazed carrots
For specific canning directions:
http://pickyourown.org/canningcarrots.htm
http://newlifeonahomestead.com/2010/12/canning-recipe-glazed-carrots/
Your canning boot camp sounds so neat! And, delicious. I would love to do something like that. I've always wanted to learn but don't have the patience to do it myself. A class would be a blast.
ReplyDeleteHi Sarah,
DeleteClass was a lot of fun. I especially enjoyed the diversity of everyone's background, interests and hobbies. Check here: http://www.freshpreserving.com/community/classes.aspx Perhaps there is a local class being offered, check Craigslist and the local paper. It doesn't take much to get bit by the canning bug!