A group of 19 eager participants gathered at St. Christopher's Church in Burlington to learn canning essentials. Many of the participants were leaders from local church supper programs, and community kitchens who wanted to know how to extend the life of produce that is donated. Others were interested in refreshing their canning skills from Bernardin Canada's canning expert, workshop presenter and brand manager Chef Emerie Brine.
Chef Emerie took the participants though the steps to heat process Blueberry Lime Jam and fresh pickles, updated us to new products from Bernardin, and gave many valuable bits of advice along the way such as:
- canning is like baking; don't mess with the recipe. Always follow a tested recipe. (and avoid using any recipe from prior to 1982)
- if you don't have time to make jam during harvest season simply crush the locally grown fruit and freeze in baggies until you do have time
- use straight sided jars for freezing
- heat processing does not destroy the nutrients in food
It was a very informative workshop, with great door prizes and of course, taste testing the delicious products.