Dancing with the Rabbits

[cantigajoy]

Today David and I drove up to spend the day at Dancing Rabbit Ecovillage, in northern Missouri. We attended a seminar on preserving food--specifically canning

Comments

[rhiannonredwulf]

What a fun day-- minus the disorganization. Although, wow, you guys are in the SCA-- so your tolerance of amateur teaching is probably pretty high. So when you say she was disorganized-- that's meaningful.

Were you canning with a pressure cooker? You don't need that for jam if I'm remembering right. But applesauce? How does that work?

Sigh. My grandmother used to home can EVERYTHING but my Mom converted to deepfreezing everything when I was about 10 or so. So I dimly remember canning, but only in a --DON'T TOUCH THAT! kind of way. :-)

[eleanor_deyeson]

Yeah, I was also wondering about the zucchini relish. There is a definite difference in the acid content between tomatoes and zucchini.

I've got a pressure cooker as well as a water bath canner, and canned nearly everything, including meat, if you every have questions.

[gwyneth1362]

The idea sounds really cool. I am sorry actual presentation wasn't. I might look for something similar here.

[beckmumble]

Michigan blueberries come in type 1 or 2 plastic even when the berry bushes they were picked from are 100 feet away...

At least it's an easy recycle/reuse container. I use the containers to dry mint & basil, & flowers for potpourri.