Warners’ Stellian Appliance has jumped on the homemaker-trend bandwagon by offering our very own canning class.
Partly inspired by our beautiful, functional kitchen vignettes and partly motivated by my desire to pickle, I managed to wrangle master food preserver Liz McMann of Mississippi Markets Co-op and blog Food Snobbery Is My Hobbery into teaching a small group how to can their own Dill Pickled Green Beans.
You’ll walk away with plenty of know-how for your own food preservation efforts, and most importantly, your own jar of beans. Plus, it’s only $10 — we provide everything.
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.
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.
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 🙂