Preserve, Pickle & Can

by Emily on July 25, 2012

This summer I really wanted to tackle a little kitchen goal of mine to learn to preserve, pickle & can.  Now August is approaching and I’m starting to worry that it might not be in my near future.  That’s okay….there’s always next summer.  My Mom made jam when we were growing up and I’ve fallen in love with the pickles that my in-laws make so I determined to learn one of these times!

When we purchased our little fixer-upper home, there was even a canning storage room.  Well, I decided to turn it into my craft cave and add some height to the tiny little jar sized shelving instead.  I don’t regret this decision but it certainly makes sense when these older homes don’t really have a lot of pantry space.

My MIL purchased this book for us to share and she’s done some great things with it.  There are so many super yummy ideas in here and things that I never even thought could be stuffed into a can to preserve for the year!

I know the canning thing is a new fad around the city because classes are popping up everywhere, which is a good thing, don’t get me wrong!  I think it’s probably a quiet art that is not yet dead but as people are planting and harvesting their own gardens, they are also thinking about how they can preserve their harvest throughout the year.  Here are a few places in the Seattle area that offer classes:

Fresh Picked Seattle:  Offer a variety of classes on canning & preserving, as well as other things like knife skills, cheese making, etc.

Seattle Can Can: Run by a Food Preservation Enthusiast, they offer both beginning and advanced courses for canning.  Their site is great for inspiration for things that you can put in those lovely mason jars!

I’ve also heard that several of the local Community Colleges, Whole Foods, PCC Natural Markets & Sur La Table have also offered classes on this topic in their school/store locations.

I hope that this helps if this is also on your to-do list this summer!

image via Amazon

 

 

 

 

 

 

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