At the peak of summer bounty it's often hard to imagine how you could ever eat all of the produce coming out of your garden!
To solve that dillema there are many preservation options: Freezing, Drying, Fermenting, Canning. We got to dive into canning at this workshop and though many people express anxiety about canning with help from Rachel Turiel we found that we can can!
Rachel gave us some great advice about canning...
Follow a recipe
While canning is a great option for preserving food there are some risks associated with canning, since you will be letting food sit for up to a year bacteria and yeast could grow. You want to create an environment that does not allow growth (canning high-acid foods is a great place for beginners to start). As you are learning about canning it is best to stick to a recipe.
Great resources for canning recipes and instructions:
- The Blue Ball Book
- Food in Jars website
Pay attention to detail
This goes hand in hand with following the recipe.
Use good equipment
This means your canner (make sure all pieces are in good working order) and your jars (use good quality canning jars, make sure there are no nicks or cracks, only use wood or plastic on them, get a new lid for each use).
If you follow these tips Rachel says you will find that canning is neither hard nor scary.
Check out more Do's and Dont's from her workshop handout:
Plus here are the instructions and recipe for the delicious canned salsa we made:
*You can find more recipes and inspiration from Rachel on her blog 6512andGrowing.
Everyone went home from the workshop with their own jar!
We would love to hear about your canning adventures and tips!
Rachel will be teaching September's OKCG Workshop as well, The Art of Fermentation, on Tuesday, September 30th from 6:30-8pm
We loved using Manna Soup Kitchen's new Culinary Training Kitchen for this workshop!
Rachel Turiel is a freelance writer, urban homestead tender, and aficionado of all things DIY in the kitchen, much to her children's chagrin.
She teaches workshops and blogs at 6512andGrowing.
Workshop series made possible by