“My mother used to can everything, but I never really learned and I even gave away all her canning jars. Looking back, I wish I hadn’t done that.”
This comment was overheard at OKT’s canning class on Saturday. Co-facilitated by OKT’s cooking coach Ms. Toni and garden coach Jeff Smith, this particular Cook, Eat & Talk session shared how to can applesauce. Every one of the participants said they had never canned anything before, but were excited to learn about the process.
Everyone took part in peeling a cutting up the apples, necessary before cooking them down to make sauce. They made a batch of plain applesauce and one batch with honey and cinnamon. Once all the apples were cut and cooking down, they had an opportunity to talk about the canning process a bit more and discuss techniques for preserving food.
During the discussion, participants were able to enjoy some food that Ms. Toni prepared. This made the conversation about food preparation even more meaningful.
Once the apples cooked down, they put the sauce in jars and did two rounds of hot-bathing, one for the plain and the other for the spiced applesauce. Everyone took a turn at filling jars and then taking the jars out to cool down. Every time one of the jars made a popping sound, people expressed excitement about how quickly the jars were sealing.
By the end of the session, people felt like new friends brought together by great conversation and food. Each participant went home with two pints of canned applesauce. People were so enthused that they gave input on what they might like to learn to can in the November. Suggestions included pickled veggies, pumpkin, apple butter and sweet potatoes. Stay tuned for the next session, which will be held on Saturday, November 1.