IgnitePhilly postmortem

audra at ignitephilly

(Thanks to relaxing for the photo, via Flickr.)

IgnitePhilly was awesome! Thanks so much to the crew for inviting me, to all of you who came out to pack the room, and to the other presenters for putting on such a great show. There was so much clamour and din at Johnny Brenda’s that several conversations got cut short, so this post is my attempt to answer your questions. Please drop me a line at dorisandjilly@gmail.com if you have others.

Do you teach classes?

Sure! I can do interactive classes on water-bath canning, pressure canning, and pressure cooking for groups of 6 to 12. If you have more than 12 people, it will be more of a demonstration, but we can talk about it. Just drop me a line (and remember that I’m in Philadelphia).

Where do you get the jars?

Hardware stores. They used to be harder to find, but there’s been so much interest in canning this year that stores are keeping them in stock. If you don’t see them, talk to the manager. You’re asking for “canning jars and lids.” The typical sizes are half-pint (aka, jelly jars), pint, and quart. They also come in regular and wide-mouth styles. If you’re new to canning and plan to use a stock pot for your water bath, regular-mouth pint jars will be the most useful size.

What’s the process, again?

Check out this post on rhubarb compote and this one on canning chicken stock for step-by-step instructions. If you’re interested in the USDA’s safety regulations and the philosophy of canning, check out this entry on the basics of canning tomatoes.

But aren’t canned things all syrupy?

Well, that depends on what you put in the jars, now, doesn’t it?

Fruit’s expensive!

No it’s not. Strategies to save money here.

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