This post is part of the Virtual Retreat series. If you can’t be there, you can be here!
I love canning. It’s self-sustaining, wholesome, practical, and just plain fun. I learned to can at the feet of Georgia a few years ago when I lived in the slanted little house after I moved to the country. As this site grew into Chickens in the Road, I’ve enjoyed sharing my newfound love of canning with readers–and watching their enthusiasm grow, too. I especially love to see new canners. To can is more than just to put away a jar of food. It’s a connection to the past and a hope for the future. It bring families and friends together, creates new memories and brings out old ones, and is one of the easiest ways anyone, living anywhere, can practice self-sustainable, green, and simple living. Canning changes perspectives and changes lives.
Dede (aka wvhomecanner) will be leading the preserving classes at CITR Retreat 2011, teaching the principles of safe home canning, proper processing methods, how to use basic canning equipment along with the hows and whys of specialty equipment, how to can with low-salt or low-sugar, how to make baby food, and the tips and tricks of gorgeous jar presentations–everything from pre-canning planning to storage. Dehydrating and steam juicing methods will also be included.
Recipes that will be made by attendees at the retreat include: Banana Split in a Jar….
….Wonderful Salsa, and Dede’s Bread & Butter Pickles. In the pressure canning class, attendees will try their hand at canning chicken and dry beans, too.
Learn about home-canning with us–at home!
Find all my home-canning tutorials and recipes here.