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Canning Party

  • Aug 23, 2014 · 8:00 AM
  • This location is shown only to members

Want to learn to can fresh veggies and fruits?


Here's the deal, you bring 3 to 5 pounds of what you have grown in your garden or buy from the local produce stand along with a recipe for the produce to can (there will be recipes available at the event too) also the spices required for the recipe and if you have pint or quart canning jars and lids bring them ( there will be limited amount of jars available)

The group will provide limited jars and lids 3 water bathing canners and 1 pressure canner (never used a pressure canner so hope someone has experience with one) all stoves, propane, tables, shelters (easy ups) and portable sink.

We all will process the goodies (cutting, chopping, coring, cooking ETC) then process the goodies for canning. Once everything is processed we will split up the bounty equally so that everyone that brought a food item to the event will leave with many different food items and not with just the item you brought to the table so if you bought tomatoes and others brought beans, zucchini, okra ETC you will leave with at least one jar of every goodie processed that day.

If you need help with a recipe you can go to Ball website

 http://www.freshpreserving.com/recipes.aspx

There are a lot of great recipes there!

Questions?? Feel free to contact me at[masked] or email anytime!

Hope to see you there it should be a great time!




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  • Duane

    Thanks! Glad everyone liked the pickles! Yeah, I thought the same thing when I tried them... good but more dill.

    1 · October 21, 2014

    • James

      Got into a jar of the hot pickles this week- good job! ! :)

      1 · November 1, 2014

  • John Z.

    Inspired by Duane's pickles and Stacy's salsa, I have started a couple quarts of pickled cherry tomatoes. The fermentation is not starting very quickly, I am pretty sure I have the salt correct. I didn't wash the tomatoes really. Not sure why it is stuck.

    October 22, 2014

    • A former member
      A former member

      If the room it is in is on the cold side that will delay or slow down fermentation. I had that problem a few years ago when I tried to make sauerkraut.

      October 23, 2014

    • John Z.

      It may be getting to the upper 60's. Generally it is 74°. Interestingly, the sauerkraut is stopped also, but it may simply be done.

      October 25, 2014

  • James

    HAHA, YES, I too (and ANNE) opened and enjoyed Duane's pickles this week as well! Great taste, I would put them on my burgers any day! Still have to try the hot ones, but the plain (no hot peppers) was great. Not being negative at all and mean no offense, just my personal taste says add more dill next time ;) but's why we did it-to learn, right? thanks again, and Duane-excellent man!

    1 · October 21, 2014

  • John Z.

    Opened Duane's pickles today. Mmmmmm! Good snap, very tasty with some zip from the habanero pepper. Good job Duane!

    2 · October 18, 2014

  • John Z.

    The question came up about canning on the portable gas burners. Tonight I came across this entry

    http://nchfp.uga.edu/publications/nchfp/factsheets/canning_portable.html

    That site is a great resource to bookmark.

    September 8, 2014

  • James

    Thank you for putting this together. Learned a lot and refreshed what knowledge i already have. Thank you to Brian and
    Stacey for having us!

    2 · September 2, 2014

  • Brian

    What a great time I had today we canned a lot of different veggies!! Thank you Liz for helping me understand how to use the pressure canner. Thank you Stacy and Brian for the use of property to hold this event I believe everyone had a great time and learned lots. See you at the next one!

    1 · August 23, 2014

  • Steve

    Running late; will be there around 8:30. Bringing hot peppers and some squash.

    1 · August 23, 2014

  • John Z.

    Coming ready with my salsa recipe. Not yet enough tomatoes for the spaghetti sauce. ( IF, that is IF, anyone has extra tomatoes, I can surely use them).

    1 · August 17, 2014

    • Lizz C.

      I've got about 6 plum (roma) tomatoes I can bring.

      August 22, 2014

  • A former member
    A former member

    Sounds great but I wouldn' t trust my car to make it that far : (

    August 17, 2014

    • Brian

      Sorry it's such a long distance

      August 17, 2014

    • A former member
      A former member

      Yea, me too. Recently found out I need a whole new exhaust and I just can't chance it.

      August 17, 2014

  • Len

    I can bring 3 individual single burner hot plates (good for hot packing), chinois, hand crank food mill, a couple cooking pots for blanching, and a 21 qt water bath w/ rack if needed - just let me know. I'll also bring some extra pineapples so make sure your bush knives are sharp :)

    2 · July 8, 2014

    • Brian

      That would be great!! Thank you

      July 9, 2014

    • Len

      Brian - regretfully I have a change in schedule, I'm tied up at work and will not be able to get there on the 23rd.

      August 15, 2014

  • Erik M C.

    Grrrr, going to have to pull out. Friend set his wedding date for this day (after much pressure from the bride to be). On the bright side, the wedding's in Punta Cana (yay!). Downside is, I'm best man :( (only because his brother is not up to the task, sigh).

    1 · July 9, 2014

  • CJ

    I have some jars, too!

    January 13, 2014

  • A former member
    A former member

    I have a pressure canner and two or three water bath canners I could bring if needed. Would it be easier if we were all required to bring a dozen pint jars/lids/rings? That way there'd be no risk of being short? Walmart carries a case of jars and lids and thrift stores often have loose jars for cheap.

    2 · January 10, 2014

    • Brian

      Erica, you may bring your canners can never have enough of them. I will have limited extra jars, lids and bands but it might be wise to bring a dozen of them along .. I know from experience when you make a batch of something i've already run out of jars so thats not a bad idea

      January 10, 2014

    • Susan

      I have jars etcetera will bring Thank you guys for hosting this I am excited as well

      1 · January 12, 2014

  • Brian

    Been checking the responses to the question asked when you RSVP'd I know it's kinda early to ask it but let everyone know when the event get closer and just leave your response in the comment section here. For you first timers do alittle research on a veggie that doesn't require "pressure canning" and can be done via "water bathing" low acidic foods need pressure (meats,poultry) but most fruits and vegetables can be done via water bathing.

    January 12, 2014

  • CJ

    I am so excited!

    1 · January 10, 2014

11 went

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