Got canning questions? I’ve got answers! Tomorrow at 1 p.m. (10 a.m. west coast time), I’ll be joining Kim O’Donnel (who’s got a lovely new book hitting the shelves soon) on her weekly chat over at Culinate. We’ll be talking about canning, preserving and what to do with the barrage of end-of-season produce. Please come and join us!
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Fall is coming, but that doesn’t mean that the time for canning is coming to an end. I firmly believe that there’s plenty of canning to be done straight through the autumn months. I’ve got a series of four jam and chutney classes scheduled September through December that take advantage of all those sweet, crisp apples and pears. These classes cost $45 per person and are all scheduled for Saturday mornings, 11 a.m. through 12:30 p.m.
Cranberry Apple Jam
Additionally, I’ve been thinking about offering a sauerkraut class. If you’d be interested in something like that, please leave a comment on this post, so I can determine whether there’s enough interest.