Guess what I did on Thanksgiving Sunday? Other than eat delicious food… I was at a canning workshop!!!! The workshop was led by Janet from Rainbow Plate and sponsored by the awesome Fresh City Farms.
Janet brought a selection of her homemade pickles & fruits to inspire us to can our own rainbow of produce:
And she took us through all the steps of water canning our own pickled veggies and sweet preserves. I was most interested in learning how to preserve fresh, local & organic produce without killing anyone (no botulism for my friends and family, thankyouverymuch). And Janet went through all the health & safety recommendations, and now I feel that I can “put up” produce with great confidence!
Janet demonstrated canning these gorgeous Pickled Carrots with Oregano and Peppers:
Don’t you just want to crunch them?
Janet was so inspirational, that I bought all my jars yesterday and “put up” my first cans today!!!
Thank you Janet & Fresh City for helping me cross another item off of My Kitchen Bucket List!!!!!
And you can stay tuned for preserves & pickles coming soon — in the meantime, you can check out Food In Jars. I want to make all of Marisa’s recipes. I’m also keeping track of all the recipes I want to try from across the internet on my Preserving Deliciousness Pinterest board.
I’m now looking especially forward to next summer when the summery produce comes back! Nom nom nom.
Kitchen Operas 
What a fun class! I recently went to a fermentation workshop and I’d like a canning one to be next on my list! 🙂
Thanks Lindsay! It was great to meet you in person! I can’t wait to see all of your gorgeous pickles and preserves – happy canning!
I went to a canning workshop a year ago… ate the salsa made at the workshop within a few days and then didn’t end up canning anything after that. :S Looking forward to see what future posts about this contain!
And because of your title: http://www.youtube.com/watch?v=Ba_kOUmlDME
I’ve canned some plums and I’m trying to save them instead of eating them RIGHT NOW.
I’d also love to do some salsas, etc. I think next summer is going to be a big one for me for canning. 🙂