Psst… Pass the pickles – Canning Workshop success

Cucumbers stacked and ready for pickling.
Cucumbers stacked and ready for pickling.

Peter Piper picked a peck of pickles,
A peck of pickles Peter Piper picked.
If Peter Piper picked a peck of pickles,
Where’s the peck of pickles Peter Piper picked?

Perhaps Peter Piper left them in The Cauldron. At least this is where Jo-Ann Laverty taught her class of Bread ‘n Butter Pickles and raspberry jam. With full participation, students ate their charcuterie snack and started the first step of canning: sanitizing.

With the produce all sourced from Rideau Pines Farm, the students start processing the cucumbers, garlic, ginger and onions. Mixing everything in large pans, they threw them into boiling pots of brine to cook and it started filling the Cauldron with a wonderful scent and making everyone’s mouth water.

 

While the pots boiled, students moved on to the raspberry jam processing. A simple recipe of raspberries, sugar, salt, orange juice, and with the zest of orange proved to be a favourite. Students prepped quickly and set the pots to boil. Once cooked, the jars were filled, sealed, and cooled.

The Cauldron Food School offers other canning workshops and culinary arts classes. Please visit our Cauldron Events page for more info on what we offer.

Special thanks to M.V. of White Mosaic Photography for the photos in this blog post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s