You Made Jam. Now What?

Written By Shady Hill .

First… congrats on taking in so much information and getting your hands dirty today! This is the most involved canning class we will have, so it’s smooth sailing from here.

Please take this anonymous survey, so we can keep making these classes better and give CREW some feedback on the space. https://docs.google.com/forms/d/e/1FAIpQLSfPkWvJKaJiKNHZIJ0suICqzn_-OjlkRlBP4hmO6tJ1cwqQMA/viewform?usp=header

Here is the recipe for the strawberry jam canning. This is a smaller recipe, so it requires less berries and sugar. Need pictures of each step? Here is a blog of Pioneer Woman walkign through the stpes and explaining in detail what you need to do. There are two parts to this blog: Part 1, Part 2.

Here is a link to my presentation from today with some notes on each step.

This is our proposed schedule for our classes. As you can see, July - Fall, we do not have dates finalized yet. We will continue to post details to our social media and share info via email from Shady Hill Homestead.

Canning Class Schedule at CREW:

  • June 21st 10-11:30 am - Mastering The Whole Chicken (cutting a whole chicken, freezing/cannign stock, know what size chicken you should get, roasting a whole chicken, and recipe inspo)

  • July - Tomatoes: chunks and sauce; hot water bath method

  • August- Peaches: sliced peaches; hot water bath method

  • September- green beans; pressure canning method

  • October- applesauce and apple slices; hot water bath method

  • Bonus: Local meats and veggies, soup; pressure canning method

Lastly, if you have photos from today, text them to me (540-705-8035)! We ended up not recording our class. Thank you!

Shady Hill .
Next

Where to Find Us This Season: Farmers Markets & More!