I'm officially enrolled in the Master Food Preservation Class through the WSU extension. I'll be learning about canning fruits, meat, fish, poultry, tomotoes, pickles, and other cool stuff. There will be a class on the ancient art of drying food and one on jams and jellies. It starts this Friday, 5/2. Go here for the scoop. There still might be room.
I hear, "Canning is the new cool." Maybe with my new skills Bette Midler will want me to do a block party too, or I can start my own retro hip canning enterprise; Craig's Jammin Jams? or Craig's Awesome Apple Butters? or Craig's Rad Relishes?
Some days I think I might be turning into my grandmother.
Picture: My first canning effort of the year, canned kohl robi, otherwise known as a cloche to keep the plants from freezing.