All In A Jar has been asked to do some canning demonstrations. The first one will be held on October 13th at Rodgers Ranch Urban Farm and Teaching Gardens and the event is called, “Fall Harvest Festival.” The address is 315 Cortsen Road in Pleasant Hill. I will be sharing a demonstration on the art of preserving food from 1:00pm to 1:45pm. The next class is on October 27th at Orchard Nursery and the event is titled, “Harvest Festival.” Orchard Nursery is located at 4010 Mt. Diablo Blvd in Lafayette. I will be sharing and canning at this event from 1:00pm to 3:00pm. I hope you can stop by and say hello and enjoy in all the fun.
People ask me all the time, “What is a water bath canner?” Well, they are easy to find. You can buy a water bath canner at many places like Orchard Nursery, Ace Hardware or Target. If you don’t want to spend a lot of money and store a water bath canner (they can quite large) you can use a big pot with a lid and a cake cooler at the bottom. A water bath canner is a way of processing high-acid foods like fruits and pickled vegetables for long term storage. High-acid food is packed into clean sterile glass jars with metal bands and new lids, and the jars are boiled in water for a prescribed amount of time (hence the name water bath). Successful water bath canning is composed of two simple stages: killing elements that cause spoilage of foods ( enzymes, mold, yeasts, and bacteria) and establishing a sealed container where new elements cannot be introduced. These conditions, along with high acidity of the food within the jar, ensure that harmful microorganisms do not develop and foods are safe to store on the shelf for an extended period of time. Because spoilers, including Clostridium and botulinum, the bacterium that causes botulism, cannot develop in a high-acid environment, foods that have pH of 4.5 or lower are safe for water bath canning.
All In A Jar is very thankful to Orchard Nursery in Lafayette for asking All In A Jar to do a demonstration yesterday. I was pleased to see two of my students there, who cheered me on, and a few new students who were excited to learn the art of preserving food. I made Strawberry-Raspberry Vanilla Bean Jam. It was delicious! I am looking forward to Wednesday night’s class and Saturday day’s class. We will be making Fennel Sweet Onion and Tequila Hot Sauce.