I have done them before so it is time to do one again. Jan 10th or the 17th You can pick both if it does not matter. there is no cost involved. My only restriction is I can take about 10 only.
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I have done them before so it is time to do one again. Jan 10th or the 17th You can pick both if it does not matter. there is no cost involved. My only restriction is I can take about 10 only.
Pressure canning or water bath canning? Have you settled on a time? How long is your class? I am very interested! I'm unsure of my schedule at the moment, though.
I teach both. Last class was about 2+ hours and I serve lunch. I kinda start at the end then teach the class. Eat and the final results are presented.[Flower] Ya seen the cooking shows where they do all this work then just turn around and pull it out of the oven? That is kinda how it goes.Quote:
Originally Posted by TheGrey
Fantastic! I am definitely interested. There's no cost? What about barter for your time in the form of canning jars, lids, or foodstuffs for canning?
Have all that. I do lean to the meat side in the class because that seems to be where the trepidation is. Normally grill burgers and brats for lunch. I have a cheat sheet I hand out and I guess the only thing is we have a dog and cats. One of the last members was allergic to cats and he petted Smoke in his lap and never had an issue.[Flower]Quote:
Originally Posted by TheGrey
That sounds perfect- I would love to can meat and the one time I did, I screwed up. We have three cats and I have no problems with dogs. :)
So, umm... how hard do we have to beg for a soft copy of your cheat sheet? [Flower]
My place in the Springs. We are normally done by 1 PM and last class the last one was gone by 2. i normally start @ 11 AM. that gives time for everyone to get here and get home in the daytime.Quote:
Originally Posted by driver
These are the two I hand out. With these two pages one should be able to can just about anything. [Beer]Quote:
Originally Posted by rbeau30
Attachment 52153Attachment 52155
Thanks! good info in here!Quote:
Originally Posted by jerrymrc
More info for ya.
http://nchfp.uga.edu/publications/pu...ions_usda.html
I voted for both as I'm pretty sure at this point I could make either date. Would it be possible to bring my wife along?
I can make the 17th and am very interested.
Nice, I just started a year or do ago and haven't done much. I tried canning some chili, but I wasn't confident in it and dumped it all out without trying it. You're right about the meat thing...
As for the handouts - thanks! Just to confirm, they go together - meaning that the times listed on the first page are not corrected for altitude (as mentioned on the 2nd page) correct?
Thanks!
Quote:
Originally Posted by jerrymrc
You are welcome to bring your wife. I had a family at the last one.Quote:
Originally Posted by Dave
That is correct. Everything on the first page assumes you live in Kansas. The correction for altitude (Time for water bath, Pressure for pressure canning) is on the second page. We cover all this in the class.Quote:
Originally Posted by Brian
Definitely interested. My wife has been water-bath canning vegetables for years, and we recently got into pressure canning. Always good to pick up new tricks/ideas/methods.
Water bath canning veggies? Low-Acid Veggies? [panic]Quote:
Originally Posted by davsel
Tomatoes, pickled cucumbers, pickled beans, jams, and jellies.Quote:
Originally Posted by rbeau30
Ohh Okay :-) Just checking.Quote:
Originally Posted by davsel
I will bump this on occasion and after the 1st of the year ask for a definite yes from those that want to attend. spouses are fine but I will need a total head count then. Tentative class time is 11am and at least ya get a free lunch for your drive.[Flower]
Hell yeah, I'm interested! I've always wanted to learn about doing this! My wife want's nothing to do with it, but I'd love to. Either date.