Canning classes help you preserve the season, just like mom did

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When I was growing up, we went strawberry and raspberry picking every season to make a freezer full of jelly to enjoy and give as gifts all year long. To this day, I can’t eat store-bought jelly, because my mom has ruined me on anything that doesn’t taste as fruity and fresh as her own stock.

Since moving out, I’ve missed the annual preservation tradition and wanted to learn the science for myself. Apparently, I’m not the only one.

The Star Tribune featured canning's "comeback" last week.

Homesteading is like, super trendy right now, so canning has enjoyed quite the resurgence in the past couple years. Some people have taken it up to continue local, sustainable eating into the colder months; some out of a misguided attempt to save money (it ain’t cheaper). But many just want to make something absolutely delicious.

The Star Tribune published a list of upcoming canning classes, for both newbies and those looking to brush up their skills.

Warners’ Stellian is also planning to host a canning class at our St. Paul store in September, in cooperation with the Mississippi Market Co-op and one of my favorite bloggers and Master Food Preserver, Liz McMann, of Food Snobbery Is My Hobbery.

Stay tuned for details, or email me at jawarner at warnersstellian.com for more info. Feel free to let me know if there’s anything else you’d like us to do. Otherwise, I’ll just keep creating events to satisfy selfish curiosities :)

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One Response to “Canning classes help you preserve the season, just like mom did”

  1. amy Says:

    Julie, I’d love to come to that class with my husband!! Let me know when it is!!

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