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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Iq-Ib93fkduMXNXMYlHIA7VxELUJUK6t_Kb3SBsj6OlgK5db5cG9GUVOYsIc2JINf4zTLyWd8Z5cYSYlhwZtVptjxInAR5wuLN1gHPTojOn81C2ijC-5DhTuYCHU2VDhD0JkswXvwLQ8/s320/canning+book.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJ0yQVGkaexCGxdCVeAscXEWCABJGuo6UqgxGdpyzseX-SWV_ZSH_AWlO6iOwu7Wkchz6afj1MS2IStCI6huT_gksPKg4sKSw4GhVR5_gWDyZ21KUyQdCa229Whr2_XSNH8Suv-LEfdAU/s1600/canning+intro.jpg)
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.
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.