Canning 101.

I'm noticing more people seem to be interested in learning the art of canning.  My reasons to can remain the same today as they were when I first started years ago -  to have quality organic produce available to my family at a price I could afford.  I like knowing what was or was not used on the food that I serve.  It's the same reason we now raise our own beef - quality and cost. 

I've come up with an idea that I think would benefit both the new canner and myself. 

I'm offering a canning 101 class at my home. 

Here's how it works:

I will have the produce on hand to can. 
You will bring a dozen quart jars with rings and lids, as well as $5 to cover the cost of the food and incidentals (sugar, vinegar, pecitn, etc.)
You will leave at the end of the day knowing how to use both a boiling water canner and a pressure canner, and have knowledge of proper canning techniques.  Best of all, you will have a dozen quarts of home canned goodness to enjoy. 

My plans for the day include (based on what's ready to harvest)
Corn
Peach Salsa
Green beans - if available
Applesauce

What do I get out of it?  Well, as the saying goes "Many hands make light work".  I get help with all the chopping, shucking and peeling. 
And most importantly, fellowshipping with each other really does make the job seem less daunting.

I'd like to do this on Monday 29th from 9am to 2pm.  I'm planning on four to five hours to get everything done, including lunch.

If you're interested, leave me a comment and I'll get in touch with you.