Making of Maple Sugar with Kathy Daul
Tuesday, October 22, 2024
Tuesday, October 22, 2024
‘Steam Canning’ with Mary Novak
Tuesday, September 24, 2024
Mary introduced steam canning showing her VKP canner that she uses for this process.
Four reasons for using this process rather than a conventional water bath
Important points from the presentation:
Tuesday, September 24, 2024
Mary introduced steam canning showing her VKP canner that she uses for this process.
Four reasons for using this process rather than a conventional water bath
- Less water (approximately 2 ½ quarts vs. a gallon or more)
- Much easier to manage (canner is aluminum and uses less water)
- Less time and energy (reach higher temperature faster)
- Kitchen does not get as hot using this method
Important points from the presentation:
- Use fresh fruits or vegetables (from garden - clean, dice or slice - into jars and canner)
- Follow recipe (‘Easy to Preserve’ is a good reference)
- Pack into hot jars, pour in hot liquid, leave ½” headspace (for expansion)
- Clean jar rim for a good seal
- Place jar lid and metal ring on jars. Tighten, but not too tight as 02 needs to escape during the process
- Timing is critical … watch gauge at the top of the dome to maintain correct temperature
- Steam should flow from the canner in a steady stream
- Let stand for approximately 5 minutes before removing the dome
- Remove dome making sure to keep the steam away from your face
- Allow the jars to cool and seal; store jars in a cool, dark area
Invasive Insects presented May 21, 2024 by Barbara Piechocki
'Petal Power' presented April 23, 2024 - Sue Hepp