Sunday, September 8, 2013

Reason #18 (Community learning)

I recently went to a workshop about small batch canning at our branch of the Free Library of Philadelphia.  Free workshops are great for two reasons: they're free and you learn something!

 Charles Santore Branch

Marisa, of Food in Jars, talked us through the basics of water bath canning in small spaces while she made and processed four jars of apricot preserves.  I'd never canned before (I was scared and intimidated and thought I needed a normal-sized kitchen), but loved the idea of preserving the farmer's markets best goods for dreary winter.

So, thanks to urban preserving enthusiasts like Marisa and the Free Library, I love Philadelphia because of my new hobby! (Check out my first batch below!)

Water bath using a silicon trivet instead of a canning rack & the rest of the tools 

Summer's favorite fruit

Too much space inside, I know.... I'm still learning

1 comment:

  1. A perfect use for the extra juice when you use the tomatoes:
    Tomato Martini
    1 shot pepper vodka
    3 shots fresh tomato juice
    1 splash of lemon juice
    1 dash of red hot sauce (optional)
    Shake with 6 or 7 ice cubes cubes
    Strain and serve