Canning class/ Mylar class. FEB 13 class.

Jerry, I'm in depending on the scheduling. Let me know if you have room!

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Originally Posted by Batteriesnare

Jerry, I'm in depending on the scheduling. Let me know if you have room!

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I will do that. I will make plans and a date next week. :)

Would be interested. Would need to be a weekend day as my location is north of Denver.

If it matters, I would prefer a Sunday schedule. Looking forward to the class.

If you have room I would like to just come and watch. Me and my wife are trying to build our stash and any info would help us so very much. Any day but tuesday will work for me if there is room.

Bryan

Let me see what I can scare up and will finalize this soon. :)

I'd love to be there.[Beer]

Go read the first post gang. 23 January. I am looking at 10am-1pm right now.

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Originally Posted by jerrymrc

4 would be about ideal. I have some Mylar on hand and as far as canning goes We could set it up so each one goes home with 7-8 pints of meat and the knowledge to do it themselves.

Start with cooking/prep tips and tricks then once we get it running switch to Mylar for the 90 min that the jars are processing. Total time would be about 3 hours.

Mylar would require for you to bring your sugar/rice/pasta Or whatever you wanted to take back with you. Each bag is like 56 cents and is PAKVF4C 5Mil Food Grade material from sorbant systems. The bags are 10"X16" and the eq of a #10 can. I can cut them in 1/2 to make smaller bags. 02 absorbers run about 27 cents each so lets say 95 cents per bag after shipping.

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A few questions.

Mostly, I'm just trying to determine how much of what we need to bring.
And, for the things you will be providing, how much do you anticipate that we should bring to cover your costs, etc.?

Do we need to pre-order the mylar bags or just show up and pay you for what we use?

Should we bring a 12-pk of pint jars/lids/rings?

What type of meat do you suggest we bring, and is there any type of cooking/prep we should do with it ahead of time?

Since I've never mylared anything, what type(s) and how much sugar/rice/pasta do you recommend?

Sorry for all of the newbie type of questions, I just don't want to show up totally unprepared (like I usually do for things), and I want to make sure that you are properly compensated for everything.

Thanks for doing this Jerry, I'm really looking forward to it!

Will post up what you may want to bring tomorrow. I will have Mylar and 02 absorbers.