My roommate Michael and his best bud Shane put together a canning workshop last week and it was frikkin great. I’ve been meaning to learn how to can goods, especially after trying some of Michael’s to-die-for pickled vegetables (such as beets!) so this was a great opportunity for me to learn, have fun, and meet some cool people. At the People’s Potato at the Concordia university! I hadn’t been there since last year!
After some funny introductions we started peeling and chopping apples – We were going to make apple butter! By boiling the peel and core of apples you get pectin, which is often used in jams as a thickener - Very cool if you ask me.
And after the apples we started chopping carrots. Lots and lots of carrots. I enjoyed quickly cutting matchstick carrots and piling them into a mountain more than I should have. During so I also learned about a cool organization called For Peace and Freedom, who invited us to join their caravan South. Very interesting! We’ll have to see.
So with all of these carrots, daikon and ginger (which I learned can be peeled with the back of a blade!!) we were to make Vietnamese pickles!
We learned about sterilizing jars and their lids in boiling water for 5-10 minutes and making sure not to get any food touching the lip, hence why using a funnel is a great idea.
Here’s Shane cookin’ up an apple storm. He’s in a cage ’cause he’s crazy, duh.
And here’s me with Michael and my canned goods! I’m so excited about these! I can open up the jar of Vietnamese pickles in a week’s time for semi-pickled vegetables if I’m impatient. (Update: We were impatient and opened one of each can almost a week afterwards and it was delicious!! The daikon had a wonderful gingery taste to them, and the apple butter was thicker than thick and went great with cheese in my crepes). These guys can stay canned for a couple of months. The apple butter will last ’til next Spring. I will share the recipes with you once I get them so stay tuned!