When I was in high school, I decided that what I wanted to do for my living was to become a public speaker. The thing I wasn’t sure of was what exactly it was that I wanted to speak about. I did realize that in order for people to want to hear me talk about something, I’d need to become something of an expert in a subject area. Realizing that I wasn’t much of an expert at the green age of 17, I put the public speaking plan on the back burner, figuring that over time, my topic area would eventually rise to the surface.
Thirteen years late, it appears that I’ve found my subject. My 17 year old self never, ever would have guessed that my future subject area would be canning, jam-making and pickling, but now that it’s here, I can’t imagine a more comfy and innate thing.
That’s a long introduction to let you all know that I’m going to be teaching some canning classes this summer at Foster’s Homeware (same place that we do Fork You Live, if you follow the podcast). I’ll be teaching a series of four workshops, one per month in June (Strawberry-Rhubard Jam), July (Canned Peaches), August (Polish-Style Pickles) and September (Canned Tomatoes). The classes are limited to 12 people per session and each participant will get to take a jar of what we make home with them. I’m going to be running out to New Jersey early each morning prior to the class, to pick or purchase the most delicious and fresh produce I can get my hands on, so our product is guaranteed to be quite delicious.
If you don’t live in Philly, make sure to pass the word along to your friends who do. More details about the classes after the jump.