This one is for all you Philadelphia-area folk! On Wednesday, September 21, I’ll be giving a canning talk/demonstration at the Restaurant School of Philadelphia as part of Slow Food Philadelphia’s annual seminar series.
I’ll be talking about all the basics of canning and will demonstrate a batch of spiced plum jam. Questions will be answered, preserved food will be tasted and wine will be poured. The seminar costs $20 per person and you can register through Brown Paper Tickets.
In other event-based news, there are still spots in both of this Sunday’s (September 18) canning events. Choose between a jam and pickles class at 12 noon at Cook or the cheeses and preserves pairing that Madame Fromage and I are hosting at Wedge + Fig at 4 pm.
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I was taught to can by an ex-boyfriends Mom years ago. I can salsa, tomato sauce, hot pepper jelly, pickles, green salsa…etc, and I never process any of them in a hot water bath. I boil the jars, lids and seals. Filling the jars a few at a time to ensure they stay hot, seal them and bundle them all together in a couple towels overnight. The next day they are all sealed and still slightly warm.
I’ve never had a problem w/sealing or spoiling.
That is a very unsafe technique. The reason for the hot water bath is to ensure than an potentially product-spoiling microorganisms are killed. By keeping the jars warm as you do, you encourage, rather than discourage, their growth.