Tomorrow morning, I’m packing up my canning gear and hitting the road again. This time, I’m heading south to Washington, D.C., for a pair of canning demonstrations at the United States Botanical Garden. On Saturday, I’ll be demonstrating a small batch of tomato jam* and Sunday, I’ll be making pear vanilla jam. Both demos are from 12 noon – 1 pm and are entirely free (there’s no charge to visit the Gardens either). If you live in the D.C. area, I’d love to see some of you there.
In other class news, October is turning into the month of Pear Vanilla Jam classes. I’m teaching this recipe four times. It’s one of my favorite preserves, so I’m entirely delighted by this turn of events. On October 2, I’m at Pennypack Farm in Horsham. Saturday, October 6, I’m teaching an Indy Hall version of the class (email me to sign up for that one). October 13, I’m at Greensgrow and on October 18, I’m at the Whole Foods Market in Plymouth Meeting, PA.
I know it sounds repetitive to teach the same recipe so many times, but the way I see it is the recipe is just the vehicle that gives us the opportunity to get into the nitty gritty of canning. While I have a mental list of all the things I plan on covering in the class, each session is guided by the questions and problems you all bring to the table. No class is ever identical, which makes it fun for me and interesting for my repeat students.
*The website says that Bernadine Prince is leading the demo on Saturday, but I’m subbing in for her.