New Canning Class Offering
For everyone who’s local to me in the Flathead Valley of Montana:
I’m offering a Modern Home Canning Class at St. Paul’s Episcopal Church in Ferndale, Montana on November 11th. The class will be from 6:30 to 9:30 PM and is $25 per person. The registration fee includes jars, food, and handouts. The class will cover the basics of water bath & pressure canning in a hands-on fashion. Class size is limited to 12: e-mail me at mtkatiecakes@yahoo.com if you’re interested in attending. The canning classes are always a fun time, I do my best to combine practical advice with practical experience and a good time in each and every class.
Jars canned by students at a previous canning class.
Kathie – I wish I lived closer! I would totally attend. I’ve decided to run out and get a canning kit (and learn by trial and error.) I was gonna put this off until next year but then I thought, why not try to can some apple sauce and apple butter before this year’s harvest disappears.
Also, your package arrived today! Thank you so much! I particularly loved the book. After flipping through it, I realized that even though the book was published in 1975, good gardening practices and advice are timeless! Books nowadays seem to be filled with more guru nonsense than actual practical advice. Also, half of the chocolate bar was gone within 5 minutes.
I will pay it forward sometime this upcoming week.
P.S. How did you know that I wanted to grow snow peas and calendula?!!! I was so excited to see them.
Thomas,
I’m so happy to see that you’ll be doing some canning this year. There’s some great tutorials over at http://www.pickyourown.org – if you didn’t already know about them (including applesauce). E-mail me if I can help.
I’m so glad you like the pay it forward package! I was a bit nervous about sending that old book, but really thought you’d enjoy it. I can’t wait to see how those seeds grow for you.
Such a great idea! I have many friends you want to “do pickles” maybe next fall I will open up my kitchen to a few.
My parents used to live in Ferndale!
That is “who” geez!
Hi Kathie,
What happened to Woman not dabbling in Normal?
I went looking for it and found it deleted.
I also wish I lived closer, I would love to take one of your classes.
Have a great weekend.
I am planning on making some good chicken feet stock and want to can it, but can’t seem to find the chicken feet stock-specific processing instructions. Could you point out a place to get them? Love to take a class, but traveling from IL might be a bit difficult.
thanks in advance.
I just can it like I would any chicken stock. Chicken stock should be processed at a minimum of 10lbs of pressure (varies according to elevation & canner style) for 25 minutes. Use those instructions only if you have just stock and no chunks of meat or other veggies in the broth. If you leave chunks of chicken in the broth then it needs to be processed for 75 minutes of pints or 90 minutes for quarts.