As Master Food Preservers, we were expected to field questions from county constituents contacting the understaffed extension offices as well as give demos and teach classes. In the entire time that I lived in Weld county, I never once got a question nor did I ever teach a class. I fulfilled my required hours mostly by helping out at the county fair and manning a little visited food preservation booth at various county functions.
Fast forward to 2008, after a long time away from my canner, I decided to make some pickles. I wrote this about the craft:
There is no doubt that canning is as laborious and useless a kitchen task as there currently is. But there are fewer culinary tasks more satisfying than seeing rows of your own (tastier) pickles lined up in the pantry.
And while that is still true, over the past three years, for whatever reason, canning has seen a resurgence. Whenever I mention my pickles, which is frequently as I am an unabashed canning evangelist, I inevitably get a request to "teach me how!" I started with a small class to a friend and her husband, then another much larger class to my church, and then my closest friend asked to learn. One hot August day, we put up our favorites: jams, pickled beets and bread and butters pickles. The Annual Cannual was born.
This year was the third Annual Cannual and every year we learn more. Canning is still useless, hot and laborious, but this is how you do it right.
The Set Up
Apparently, glass top stove manufacturers forbid canning using traditional ridged-bottom canners due to a combination of weight, pot size and the temperature fluctuations of the glass top stove. Knowing the volume of the Annual Cannual, I was unwilling to accept canning in my smaller flatbottomed canner. So we did this instead:
Yes, a propane-powered, dual-burnered camp stove with an output of 35,000 BTUs per burner. We kept two canners constantly going (even in the rain), the heat stayed outside and all four burners were available on the range inside for cooking. Also, spills? No problem.
Tomatoes from fellow choristers, peaches from coworkers, cucumbers, onions and chiles from the local farmers markets and the rest from the uber gardeners, my parents. The fresher, the better.
Many hands make light work - never truer when you have pounds and pounds of produce to convert into pickles and jams. Everyone did prep work at home so on the morning of the Cannual, we only had about two hours of blanching, peeling, chopping and foodmilling left to do.
|Cilantro and tomatoes for salsa|
|Apples for apple butter|
|Peaches and strawberries for jam|
We started at 10:00 am and finished at about 8:30 pm. Plenty of time left for ice cream and consuming extra jam.