Join the Canvolution: Free classes around town teach you to can, jam, bottle and pickle
My mom makes her own plum liqueur, which is divine on the rocks with a dash of club soda. Her eldest sister makes great pickles (and when I think back hard enough to when I was six, I still can remember the tangy scent permeating the air as she processed them). Other aunts make luscious jams and jellies. Me? I lack any of these skills, mainly because it wasn't cool to can, pickle or jam when I was growing up.
Boy, did I miss out.
Thankfully, a group of food lovers up and down the West Coast has set out to change that. They've organized a series of events this month and next they've dubbed Canvolution, in hopes of inspiring fellow food lovers, home gardeners, fresh produce fans and others to try their hand at the delicious art of putting up food (I bet these organic blueberries I'm eating right now would make delicious syrup).
The main weekend is Aug. 29-30, when the Canning Across America group aims to get people preserving from coast to coast. But events abound around town before then. Click here for a list of free classes and demonstrations. Popular blogger Gluten-Free Girl celebrates blackberry season here. Click here for PCC's recipe for no-cook freezer jam, and here to watch PCC Cooks instructor Lynne Vea put up her own raspberry jam.
Maybe you'll get good enough to try your hand at preserving these. Sure would be a treat to pop open this jarful of summer during those dark days of winter.
Photos from the Canning Across America Flickr stream