Although I have always wanted to can food, I was afraid that I'd do it wrong and kill us all. I used it mostly for the freezing method. Then I set it aside. For years and years.
One weekend last summer I was at a yard sale (when am I not, right?) and found a canner with all the accoutrement's. The agate pot with the basket rack to lower the jars, the lid and the steamer rack. For $6, I thought, why not? A few jars and some fresh produce and I could try.
That was last year and like the book, I put it aside.
Then I got the bug. For some reason this year, I decided to make some sauce. Then some pickles. Then salsa. Then tomato jam from a recipe from Foodinjars.com. Now I am hooked!
The woman from Food in Jars is from Philly and teaches classes. I'm looking to get a group together and have a lesson from her in the spring. Interested my foodie friends? Space is limited!
I know the proof will be in the pudding, er' the sauce and all the other stuff, but so far, jars have sealed and they look wonderful!
