![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GFVm0tHFFQTUV1tKW5vb5OeSsMc66PAKFNZHWYzSmCWoR0JlHwERvZgjMBzmH9MJblvcZ8dn7h_h72lEjDyQ4Pl0ONt6KW_0y1j9db4h04DJ0NunCXQLzo7FH8iZ-TReragvlLIb6Ko/s200/Jam.jpg)
Justin Miller's canning class has changed all that, demystifying the practice and establishing my canning confidence. After three hours in the Frasier's Gourmet Foods demonstration kitchen, I now understand the difference between jelly, jam, preserves and compote, and I can tell you which pectin to use for which purpose.
I also know that all of those fancy canning tools are completely unnecessary. All you really need is jars, lids, a pot for boiling water, and some tongs. Yep, that's it. For some reason I thought there was an autoclave involved.
At the end of the class, we took home a pile of instructions and four types of canned food: orange marmalade, three-berry preserves, rhubarb and strawberry compote, and hot pepper compote. They'll keep in my pantry for 12 to 18 months, but I guarantee they won't be around that long.
Interested in learning more about home food preservation? Miller recommends Pick Your Own, which has a section called "How to Can Anything."
No comments:
Post a Comment