We are smack dab in the middle of canning season and judging from the number of emails I’ve been getting lately, many of you are starting to have questions about adapting recipes, changing the sizes of your batches, and whether the preserves you’ve been making are safe and shelf stable.
Next Tuesday, July 12, I’m going to spend an hour on Facebook Live, making a small batch of honey sweetened jam and answering those canning questions that you’ve been sending me. As with all things like this that I do, this will be something of an experiment. I have no idea how many people will show up, or how well it will go. But I’m hopeful it will be useful and fun for all of us.
I’ll be streaming live starting at 9 pm eastern time (I’m starting kind of late my time, in the hopes that it will make it more accessible for those of you who live out west). It will live on the Food in Jars Facebook page, and if you can’t make it when I’m on live, you should be able to view it later.
I should be able to interact with everyone live during the stream, but I thought it would make sense to gather some questions with which to kick off the evening. So if you’ve got a burning canning question for which you’ve been unable to find an answer, ask it as a comment on this post. Or send it to me via Twitter, Instagram, or Facebook.