For those of you who were unable to make the Social yesterday, here are some pictures to enjoy. If you joined us for the event, there are follow up photos and info to explore.
A more detailed look at the jam in process: we discovered challenges in demoing a kitchen full of boiling pots, but we have had some thoughts and have new ideas for next time!! Thank you for all of your feedback. That was super helpful and, trust me, things are percolating.
–Strawberries being chopped (fruit donated by Arvene & Frances).
–Strawberries, rhubarb, sugar, and lemon juice (high acid fruits; you have the recipe in your packet) boiling away.
–Jam reducing down and reducing down (and boiling/killing any contaminants/bacteria)
–Final product: JAM all secure in its sealed jar (so no new contaminates can get in). It will keep in your cabinet for more than a year as long as the seal is still in tack. Remember, you know it’s still sealed if the button in the middle of the lid is secure and not moving (do not eat questionable canned products…it’s just not worth it). Don’t forget to label and date your jars (this is your test of what you learned). Most important: ENJOY.
A big thank you to everyone who attended! A big thank you to everyone who donated supplies and fruit. We had such a good time and hope you did too. Enjoy your beautiful jar of jam (we already know you enjoyed your pie). Remember to contact us if you have any questions on your new journey into preserving–we have a wealth of collective wisdom and can find your answers (if we don’t already have them).
Also, we welcome any ideas you might have for future events. Remember this is your Community Church and Meetinghouse!!