I was fortunate enough to take part in a wonderful canning party this weekend that Kate Payne and Stephanie McClenny pulled together for Canning Across America’s National Can-It-Forward Day. So grateful to have such wonderful women in the community willing to share their knowledge (and kitchens) to help people like me take on things that are still a little scary. We made pickled okra, lemon-sage wine mustard and peach-ginger jam.
I am slowly chiseling away at my fear of canning and hoping to have myself in full on “tackle mode” by next summer’s tomato season.
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