Have you heard about the Canvolution? It swept the blognation this past summer: a revival of the lost arts of canning, jarring, pickling and preserving.
After reading about it on Tigress in a Jam (and after tasting some of Grandpa Wallyhood’s delicious Concord grape preserves), Mrs. Wallyhood challenged herself this past year: she would can or preserve one food item per month.
The first month, it was Ginger Pear Preserves (delicious and empowering: if she could pull that off, she was ready for the next month). The second month brought Pear Port Thyme Conserve with Raisins and Almonds (pears were still in season and pears are just so good). Month three was a Carrot Onion Slaw (fantastic on everything from lamb burgers to quinoa salad, and just straight out of the jar). Month four featured an encore of Carrot Onion Slaw (when you’ve got something good, stick with it!). This past month, it was broccoli greens (the greens turned out better than the florets, we’re sorry to say).
Of course, she did her homework before she got started (a canning misstep can lead to much worse than just a ruined meal). But after a bit of reading, what was remarkable was how easy and approachable each task was. The best part, of course, is that we get to enjoy the summer’s harvest through the winter.
If all that sounds appealing to you, then maybe you’ll want to check out the series of canning and preserving classes that Seattle Tilth is offering at the Good Shepherd Center:
- Basic Canning 101, Aug. 28, 10 a.m.-noon
- Pickling and Fermentation, Aug. 28, 2-4 p.m.
- Basic Canning 101, Sept. 21, 6-8 p.m.
- Pickling and Fermentation, Sept. 30, 6-8 p.m.
- Basic Canning 101, Oct. 14, 6-8 p.m.
- Pickling and Fermentation, Oct. 21 p.m.
The classes cost $40 for members and $45 for non-members and there’s more info available at Tilth’s Kitchen Classes web site.
What say a Wallyhood reader meet-up to taste and swap jars in a month or two?
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