Canning and Preserving

Comment

Comment by Tracie L. Hellwinckel on May 12, 2010 at 10:11am

A strawberry preserve class (June 1) and a canning class (June 22) have been posted under EVENTS. Hope you can make it.

Comment by Jacki Arthur on May 6, 2010 at 11:57pm

Three Rivers Market (the food co-op) is now carrying Weck Canning Jars. Weck Jars are a BPA-free option over traditional canning jars and were recently featured in Organic Gardening magazine as a healthy alternative. Here is an Utne Reader link that references the BPA issue in canning jars:

http://www.utne.com/Environment/Home-Canning-Pickles-Peppers-and-a-...

They are beautiful containers and more expensive than Ball, but we were able to price them at less than direct order from Weck and from Lehman's online.

We are looking at some BPA-free replacement lids for regular jars to carry, for those who want to go that route. The Weck jars aren't good for pressure canning methods.

Jacki Arthur

Comment by Tracie L. Hellwinckel on May 6, 2010 at 8:53am

Chris,
Would you mind posting this as an event on the Guild's front page? There may be more folks interested in this event than you see here.

To post an event, go to events and click on "Add an event"...anyone can do it. It's simple and you can include a map.

Thanks.

Comment by Chris Sneed on May 5, 2010 at 2:45pm

Hello Alll! My name is Chris Sneed and I am an Extension Agent with UT Extension in Blount County! Each year, I teach a four session Canning College course. This year, the course will be held on June 3, 8, 10, and 15 from 6:00 to 8:00 at Broadway UMC in Maryville, TN Info on the course follows: (Sorry, but I just copied the text from a letter I send out today.)

“Canning College: Preserving Foods Safely” is a four-session course designed to teach, through hands-on demonstrations, the “ins and outs” of home canning. Topics to be covered in the course include:

Preserving Jams and Jellies
Pickling
Using a Waterbath Canner
Using a Pressure Canner

During the first portion of the class, you will learn basic foods preservation and home canning principles and terminology. The second portion of each class session will actually be spent in the kitchen canning foods! All participants will receive a collection of recipes developed by UT Extension and foods canned during the class.

If you are interested in registering for the course please call the UT Extension office at 982-6430. There is a $65 registration fee to cover the costs of supplies and produce for the class. In addition, each participant this year will receive a copy of So Easy to Preserve, which normally retails for $18. This 375 page book is the definitive source for home food preservation and will serve as the textbook for this course.

Comment by Tracie L. Hellwinckel on April 15, 2010 at 8:23pm

Mary,
I am currently working with the owner of Emory 5&10 who is helping to organize some workshops with UT ag extension. There is a tentative date of May 18 for a strawberry preserve class and another in June for canning. I'll keep the group posted as well as post the event on the main page when I know for definite.

Comment by Mary Mangold on April 15, 2010 at 7:50pm

are there any canning classes coming up in the near future?

Comment by Lisa Neptune on March 26, 2010 at 9:42am

I would like to know if there will be any classes this year on cannng and preserving?

Comment by Gabrielle Blake on September 30, 2009 at 2:08pm

The Kroger on Broadway in Fountain City now has many of their items on half off sale in prep for their move to the new building. They had all sorts of canning supplies still available today, and I was able to stock up. If you plan on doing any sort of canning or just would like to get some relatively inexpensive mason jars, I'd head over that way today or tomorrow before they sell out.
Gabrielle

Comment by Wendy on September 21, 2009 at 12:05pm

Katie - I have chestnut know-how, as I have 4 giant chestnut trees in my yard (Gratz and Caswell). Nuts are free for the taking, and I have many to share. Is the class full already?

Comment by katie ries on September 15, 2009 at 11:30am

Hi Barret,
I put you down for the workshop. Your email showed up as well.
We look forward to seeing you on Sunday, October 11th.

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