Report:Canning Demo at Surfas
Bettina and I did our canning demonstration at Surfas today, and let me tell you—it was big fun. We had a standing-room crowd of 80 folks that included three terrific little boys who were first on line to sample the goods. In addition to the
CANNED TOMATOES
and
PEACH JAM WITH PROSECCO
that Bettina and I made today, I opened jars of
RUSTIC PEACH JAM
and
WHITE PEACHES IN LAVENDER SYRUP. My happiest moment was when the boys asked if they could please have another slice of peach. Around Greenvalley, that's what we call positive feedback.
There's more to report, and I'll be sure to post the recipe for PEACH JAM WITH PROSECCO when I have a moment. But for right now let me just say thank you to Bettina (far left, discussing mulberries with a fan) for inviting me to do this with her and for hooking it all up. Thanks as well go to John and Elana at Surfas for putting us on the schedule and getting the word out. And finally a special thanks to the wonderful—and wonderfully named—Lavender for helping everything run as smoothly as it did.
John was kind enough to invite us back for another demonstration this fall, and Bettina and I have already started to brainstorm about persimmon butter, cranberry jelly and all those other autumnal preparations. Stay tuned for more details.
Reader Comments (12)
Oh, please, please, please print the recipe for white peaches in lavender syrup, too!
Sorry, I just found it earlier in your blog -- my apologies!
Kevin, thank you so much for the wonderful demonstration Saturday. I came from Pasadena and it was well worth the trip.
I tried your rustic peaches recipe last night, and also tried my hand at the five pounds of sour plums I received from the freecycle. I dished up the peaches at a dinner party this afternoon -- everyone raved.
I hope to write about my efforts on my blog, www.mothercluck.com. I will let you know when it appears. Again, many thanks. It was a wonderful, fun way to spend the afternoon!
Karen, I got the rest of the sour plums from the same freecycler! They made up into the most gorgeous deep rose-colored plum jam. What did you make with yours?
LOL! That's so funny! Yes, my jam is absolutely beautiful. I just added sugar -- no pectin or mint (sorry Kevin. I wasn't too adventurous). Do you like yours? Is it too sour? Please tell!
Fudge!
I just found your blog and see I missed something fun!
I'll have to keep my eye out for future events.
Got any pressure canning workshops coming up?
Kevin and Bettina, I sooo enjoyed your demonstration!! Yours was the first demo I've attended at Surfas and I am inspired! I'm looking forward to the recipe for PEACH JAM WITH PROSECCO!! SOOOO yummy, as was the rustic peach jam, the peaches in lavender syrup, the tomato sauce...need I continue :-). I am wondering tho...canning aside, how do you think the peaches with prosecco would taste in a cobbler-type of dessert, not the consistency of a jam or course, but a more fluid consistency for the cobbler filling? ~emily williams
Karen, I think the plum jam made from the sour plums is great -- I wish I could find a sour green-gage plum tree to plant in my yard, since I think the sour fruits make the best jams.
hi KNITTNKITTEN -- no plans just now for a pressure canning workshop although bettina and I will be doing another demo in late october for autumnal preserves. Check out Ball for good advice on pressure canning.
hi EMILY -- the recipe for PEACH JAM WITH PROSECCO is basically the same as RUSTIC PREACH JAM except that you add about 1/4 cup prosecco for a 2 pound batch in the last few minutes of cooking. as for your question about prosecco in cobbler, let me first admit that i'm not an experienced baker -- but my suspicion is that the prosecco could adversely affect the consistency of the finished cobbler -- runny!
but do any serious bakers out there have better advice for Emily?
kevin
Keep us posted on where and when.
I hope I can make your next presentation. Sounds so charming!
Next Surfas demo will be on Oct 31 at 2 -- i'll post more details soon -- but mark you calendars!