Strawberry Jam Canning Workshop

I am happy to announce that after this short April hiatus, the canning classes will resume next month! During the May canning workshop we will be making strawberry-vanilla bean jam. This jam is a variation on the sweet classic of spring: the vanilla beans add a nice depth to the already flavorful (locally-grown) berries.

The class costs $20 (payable in advance of the class date) and includes a print-out of basic canning instructions and the recipe, and a jar of the strawberry jam. The class is appropriate for any level of canning enthusiast.

The class will take place in the Turkey Creek Earth Fare community room on Saturday, May 14th from 1:30-4:30 PM.

The class will be capped at 12 people. You must reserve your space in the workshop through purchasing a "ticket" through the PayPal link (you do not need a PayPal account to buy). Also, RSVP to me, the instructor, to let me know you're coming. Space in the workshop is not guaranteed if you have not reserved your spot. Please do not hesitate to contact me if you have any questions.

I'm looking forward to strawberries and the workshop!

Taking Stock

This morning for breakfast, we had scones with strawberry preserves, which were my first canning attempt at jam last year. And it's not really a jam, but strawberries in a thick syrup--which is just fine for scones, but I'm already thinking of ways I can make it better this year. I know it's only January, but I'm already thinking of May. And because in my mind I'm already gearing up for the strawberry season of this year, I'm taking stock of what we have, in terms of canned items. Last year was the first year we were serious about putting up, and I know that I got pretty excited about certain things and made too many, while we're already almost out of others (canned tomatoes, apple sauce, etc.).

Keep track, keep track! If I keep better track of the things that we make and the kinds of things that we're more likely to use, I think I can extend the list of things that I will never have to buy again pre-made. And besides, I like this kind of know-how, this kind of independence from unknown entities of food production (which is also dependence on the seasons, the local farmers, and my own ability to make time for making these things).