Anyway, we had our canning workshop last Sunday (actually a fortnight ago). Diana and Jenny (from Angelic Organics) were the knowledgeable, funny and sassy teachers. We weren't a big group, but we filled the kitchen nicely, and every one got a couple of cans of fresh tomatoes.
A few things I learned:
-Canning is easy. Basically you need a clean, sterilized container (which you can do by dunking a jar in boiling water) and something to create a vacuum seal (boiling water or pressure cooker). Altho, there was some discussion about just sealing up hot contents in a sterile jar being enough to create a vacuum (think about how the plastic wrap tightens around hot food in the microwave).
-Canning is pretty. Just look at our tomatoes--and then imagine some artfully arranged ingredients in, say, a relish with corn kernels nestled amongst the tom.s and peppers, a spring of dill and red pepper strips in pickles, layers of different colored fruit preserves).
-Canning is fun. I could see how a canning party (old-school it-goes-faster-with-friends gambit, like a barn-raising) would be a good way to spend an weekend afternoon. If everyone is chopping and pouring, you could get a lot of items "put up" and get the whole chore over with.
-Canning is a great way to get rid of a lot of stuff you are sick of...but will miss by the middle of winter. Tomatoes, peppers, eggplant, squash, corn. All things that go into overdrive in the garden by the end of August, but will be a welcome treat when you pop the lid in February.
-Canning is relatively safe (say, compared to eating Oreos from Hong Kong). As long as you make sure a vacuum has happened (the top of the jar is tight and hard), and your food is fresh you should be fine. Don't eat anything that smells or looks funny--it should be pretty obvious.
Summer in a jar...why am I just catching on this now!?!
2 comments:
I learned recently that sterilizing can be done using a dish washer. Altho I guess that isn't so good in terms of water use. But, if you are doing a lot of canning maybe it would make sense.
I have heard of using the dishwasher for sterilizing (and then keeping the jars warm in a 200 degree oven until you fill them), but never for the canning process itself.
Very interesting. Does any one know how it works?
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