This post is long overdue but hey, better late than never. In July I attended a canning workshop at my most favourite organic farm, Everdale. I have taken a bee keeping course there, a soap making course and now I can add canning to my list. I have been canning at home for a few years now but wanted to take the course to pick up a few pointers I might not have already known. This water bath canning course is a pre-requisite for the Pressure Canning workshop they are offering in November so it's a win-win.
During the day we canned Garlic Scapes. I have never tried these before, hadn't even heard of them before and I must admit I am a little scared to try them. They look lovely in the jar though. The process of these is similar to pickles, with raw food going in the jars and then adding a brine.
We also made rhubarb strawberry jam which tasted de-lish during our end of session taste testing, so I can not wait to open the jar I was allowed to take home.
The workshop was exactly what I needed to jump start my canning season and get me back into my canning. I am gearing up to do some tomatoes before we leave on our vacation in a week. I am headed to the States for a writers retreat which we have tacked on a family vacation. I am fairly busy right now with writing critiques and working on my novel. I hadn't accomplished as much canning as I would have liked and I have sadly neglected my garden beds. There is always next year.
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