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Summer bounty means putting up some of the abundance to enjoy spring and summer flavors all year round. I love stocking my cabinets with beautiful jars of fruits and vegetables. They are like little jewels of sunshine in the winter months. It is also wonderful to have a variety of canned goods rather than 16 jars of one jam. Let's get together and swap and share our some of our canned goods from one of the following canning cookbooks. I will provide crackers, baguettes and veggies for sampling as well as some drinks.
- Put 'em Up by Sherry Brooks Vinton
- Ball Complete Book of Home Preserving or The All New Ball Book Of Canning And Preserving(or a Ball online recipe)
- Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff and Rinne Allen
- Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More by America's Test Kitchen
- Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan
- USDA Complete Guide to Home Canning (FREE download online at nchfp.uga.edu/publications/publications_usda.html)
As there are safety precautions associated with canning, I ask that everyone use recipes from reputable sources and stick with the recipes as they are written. You can also refer to the USDA Complete Guide to Home Canning for guidance.
Additionally, I am teaching canning and fermentation (another preservation method) classes this summer on the following dates (more to come):
- Hot Water Bath Canning on June 25th at Brookline Community Education (www.campusce.net/brookline/course/course.aspx?C=2460&pc=1&mc=66&sc=0)
- Fermented Pickles on July 13th at Waltham Fields Community Farms (communityfarms.org/docs/wfcf_calendar_2016_REV_for_websitep2.pdf)
- Introduction to Pressure Canning on August 2nd at Wright Locke Farms www.wlfarm.org/education/adult-ed-programs/)
- Vegetable Fermentation 101 at Cambridge Center for Adult Education (learn.ccae.org/modules/shop/index.html?action=section&OfferingID=1806&SectionID=6160)