Earlier this month, and with the help/organization of my friend Katie Ries,
I led a canning workshop at The Birdhouse.
The group was very receptive, despite my nervousness. I tried very hard
to keep my hands off the process and let them handle everything.
In the end, everyone had had a turn doing just about every part of the preparation and canning.
We made ginger-garlic mustard, pickled carrots, and chunky apple sauce.
The workshop was a great success and taught me a few good lessons.
Firstly, I love teaching, and I love canning.
Therefore, I love teaching canning.
Secondly, canning things that are in-season is very exciting.
Thirdly, just because I am able to can multiple things in one session in our own kitchen
does not necessarily mean it's a good idea when teaching a group.
By the end of the workshop, I was completely drained, as were several participants.
This is why the next workshop will be a single-item one.
The next workshop will be at 1:00 PM
on Sunday, November 14.
We will be making apple-cranberry rum relish.
If you would like to attend, contact me for details.
(Most of the photos were taken by Katie Ries, too!)