In late winter and early spring I started seedlings; pumpkin, several types of cucumbers, squash, pepper plants, etc. My son Todd and grandson Alex worked up the garden this week so early next week I will be out in the garden putting in my plants, as well as other seeds; green beans, radishes, onion sets, etc.
I'm thinking about offering small private cooking lessons in my home this summer, which will be dedicated to canning food. I know back in the 80's and 90's canning and freezing almost became a thing of the past. But it's great seeing young families with their garden plots and planting. I'm so happy to know that people really want to get back to the basics, and one way is preserving their own food. Nothing like knowing who handled your food, how it was grown, and what went in to growing it, i.e., chemicals, NO chemicals.
I will probably start off with basics: bread&butter pickles, canned tomatoes, canned peaches, and possibly canned pie filling, either peach or apple, and maybe grape jelly. The class will comprise mostly a demonstration, discussion, and some hands-on. Each participant will leave with recipes, and the product that was canned.
Once I have everything finalized I will post it.
I've been working on getting my ideas on to paper, class schedule, costs, etc. Once I have fine tuned it, I just need to figure out how
