Canning Goal Update
You have got to love this new T-shirt designed by Jen Harris of Black Sheep Heap. It’s part of a series of 3 designs that Harris created as a fundraiser for Just Food, a really cool non-profit based in New York City. Just Food is working to create a more just and sustainable food system not just in the City but in the surrounding region. They incubate community gardens and CSA programs, teach people about nutrition and how to cook with whole foods, and they are currently speaheading a campaign to legalize beekeeping in New York City! How cool is that? It makes me want to join Just Food even though I garden way over on the left coast.
The Yes We Can shirt also reminded me that I need to get cracking on completing my goal of learning to can this year. So this morning I signed up to take a canning class at my local co-op in mid-March! In the class we’re going to learn how to make canned wintery treats, including citrus marmalade, apple butter, pear chutney and red onion relish. I was so excited to find a canning class offered this winter because now I’ll be all set to go when strawberry season hits. Hooray!
For those of you in the Seattle area, the Winter Canning Kitchen class is being offered at five PCC Natural Markets throughout February and March.
My favorite (and only thing) that I can is a Green Tomato and apple chutney. 2 seasons ago in Seattle we were trying to figure out what to do with tons of unripe tomatoes, so we found a recipe. And, as you probably had the same experience, we had barely any ripe tomatoes this past fall, so we made it again:
http://southernfood.about.com/od/picklesrelishes/r/bl90718c.htm
Enjoy!
January 22nd, 2009 at 7:10 pmAmy–wow! I wish I had this recipe last summer when I had tons of green tomatoes and apples. I’m definitely going to save this idea. Thanks!
January 22nd, 2009 at 7:37 pmHey Willi,
I’m sure you’re really going to enjoy canning. I got a new book last summer called “Putting Up” by Steve Dowdney – it has some GREAT canning recipes in it!
January 23rd, 2009 at 4:19 amStrawberry season usually kicks off the canning season for me – just can’t beat homemade strawberry preserves!
I love that shirt! I canned peaches this year, but my goal for this year is tomatoes. The canning class sounds fun- I have never made apple butter.
January 23rd, 2009 at 6:21 amGetting your jars and lids off season is more economical so you should start now. You may also want to consider pressure canning, it is SAFE, you can process more jars quicker, and the end product is the same only your shelves fill up faster!
January 24th, 2009 at 9:56 amYes, I agree with Rebecca. Pressure canning is a great option and sometimes the only option for some vegetables. I pressure can my green beans every summer and will have beans available well into winter and sometimes longer depending on production. Of course this is after we eat a few fresh ones first.
January 25th, 2009 at 8:20 pmI’m taking this class, too! I’ve made raspberry jam before, but nothing else. I would love to see PCC offer more food preservation classes. I’d love to can my extra summer green beans but i’m a little intimidated to do it all on my own.
January 27th, 2009 at 3:49 pmSusan–cool! I’m excited to meet you. I’m looking into more canning classes in the Seattle area. I think a lot more people will be growing food this summer and canning classes would be a great service!
January 28th, 2009 at 4:03 pmWilli,
February 18th, 2009 at 10:06 pmWill you be able to post the recipe for apple butter, if you like it? I’ll be out of town mid-March so can’t take the class, but I’ve been wanting to learn about canning, especially because I have a very productive apple tree in my new yard and want to make better use of it this year. Let us know how you like the class and especially the apple butter recipe. THANKS!