Wednesday, August 29, 2012

Learning to Can Safely


Like a lot of people who’ve taken up canning in the past several years, I first learned to can with my mother. She put up hundreds of jars of applesauce, green beans, peaches, pears, and tomatoes each summer. We picked blackberries every August, filling pots and pans and giant mixing bowls with our bounty, which then got cooked into jam that we slathered on peanut butter sandwiches. We canned in those days because we needed to feed ourselves good food at less cost. It saw us through some lean times well.

Now I can because it’s a way to ensure my food is as honest and clean as possible. I know what goes into those jars; there’s no high fructose corn syrup, no preservatives, no ridiculous amount of salt. I also get a say in where my food comes from. Sometimes it’s from my backyard, sometimes a local farm. I’ve also discovered that once people know you’re a canner they show up with bags and boxes full of fruit. (There are currently 28 pounds of plums in my freezer that need to be turned into jam. Soon.) And, really, canning is fun. I'm in love with those jewel-toned jars.

Ever since I started canning six years ago I’ve been looking for classes to help fill the gaps in my knowledge. What’s considered safe canning practice has changed over the past decade or so. Canning the way our grandmothers and mothers did may give a good seal, but that’s not enough. Food scientists know more about food borne illness now; we have new, stronger strains of bacteria that require us to be more careful in processing those beautiful jars. Just because it’s sealed doesn’t mean it’s safe.

When my search for a good, comprehensive class came up empty (my local extension office has no interest in offering classes) I turned to UC Davis and was referred to University of Idaho. That’s a long way from where I live. The good news is that they have an online course that’s open to anyone with any level of canning experience. Preserve @ Home is six weeks long, interactive with videos and weekly chats, and covers all aspects of food preservation. It’s not only the “how” of preserving, but the “why”. It’s exactly what I’ve been looking for. And it’s a bargain at $35.00.

If you’re interested in this class leave a comment and shoot me an email at jamandcookies at yahoo dot com and I’ll send you the registration form and syllabus. (Please don't leave your email address in your comment. In an effort to preserve your email address privacy I've deleted several comments that included that information.)It’s a special offering of the class and we need 15 people to make this happen; another class is scheduled for next year, so if this October doesn’t work for you there will be other opportunities.

Happy Canning!

Update: It looks like this class is going to fill quickly. The maximum enrollment is 20. Carol Hampton is offering to keep a waiting list for the next class, which is scheduled for January 2013. It might be wise to email her at champton@uidaho.edu to make sure there's room left in this session before you send your check. Please email me directly for the registration form and syllabus.

October 3, 2012 Update: The class is now full. If you're interested in a future class please contact Carol Hampton at the email address above.

33 comments:

  1. I've been wanting to learn canning for a while. I am interested in this class. I will send you an email. Thank you.

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  2. Just sent you an email about this. Thanks so much for sharing!
    Heather G

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  3. I would love to take this class! Sending you an email in a few minutes. :-)

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  4. This October isn't possible for me for several reasons, but I am truly interested!

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  5. I'm totally interested! Where do I sign up!?!

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  6. I sent you an email :) TIA!

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  7. Is this a class that results in a Master Preserver Certificate or whatever it's called? Or a general interest class? I'm interested, regardless ...

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  9. Thanks! I would love to do this. One can never learn to much about canning :) I sent you an email.
    Joanne

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  10. I like what you did. It's the best way to know that you're eating healthy foods and not like those canned foods we buy in a grocery store. Most foods in grocery store has fructose on their ingredients. What makes it not good for our health is because most foods we buy has fructose on it. Too much fructose is the reason why it is bad to our health.

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  12. I am interested as well

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  14. I've been canning for a long time, but have never had a class, just self-taught (thanks to the internet), but I would love to take a class, I'm sure there's still lots to learn. Suzanne

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  16. Would love to know more about the class!

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  17. Thank you for all the interest in this class. And so many emails! I've replied to all the emails I've received so far and will continue to do so.

    This is not a Master Food Preserver class. It's more in-depth than a general interest class; we're going learn the hows and whys of canning, although we won't actually can as part of the class.

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  18. I would love to join in this class...thanks!

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  19. I too, always wanted to can. I grew up in California where the need for canning is not needed since veggies and fruits grow year long. In fact most looked at me strange when I said I wanted to learn how to can 'what for?' was usually the reply I got. Now I live in Colorado. With the winters here and learning to live lean from the lack of funds, canning is a must. I really enjoy canning but I have only been doing it for a year or so. There is a bit I still need to learn. This season I have put up 100 jars so far but would like to put up more for the winter. I would love to take the class because I am always interested in learning more. PS My Dad just gave me a pressure canner for my b-day and I love it. I would like to know more about processing with a pressure canner though to be sure I am doing it properly.

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  21. I've been looking for a canning class myself. I'll send you an email. Thanks!

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  22. very interested

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  23. theresa chedoenAugust 30, 2012

    Until my local extension office finally offers a Master Food Preservers class, this sounds like a good substitute. I want to join! Thanks so much for posting this.

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  24. SKDouglassAugust 30, 2012

    Please include me! I'll email a request for the forms. Thank you.

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  25. Wow! You are all awesome!

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  28. Sounds lovely! Hope to be able to join in on October's class!

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  29. Found your blog through Food In Jars! I would love to update my canning skills. I'll send you a message!
    Thanks
    Amy

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  30. You're so right about the control you have when you can your own food. It's difficult to know what you're getting in your food at the market. The class sounds perfect for you.

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  31. Thinking of you, Deirdre, and wishing you all the best in the new year!

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Let's start a conversation. I try to reply to all comments.