Area residents learn canning techniques
Residents from Pawhuska, Skiatook, Burbank, Tulsa and Bartlesville came together for a canning class on July 24.
OSU Extension Educator Donna Robbins taught the class.
“Learning to preserve a garden’s bounty and making those special homemade gifts for friends is what this class is all about,” Robbins said.
While canning is not a “new” idea, canning methods have changed over the years.
“My grandma told me to put butter in my jam and jelly to prevent the foam on top,” said Gail Smith, a workshop participant.
There were many fun and unique “techniques” from granny’s kitchen discussed during the workshop.
The morning started with lessons in fresh ingredients, equipment, processing and safety. Participants learned the difference in boiling water canning and pressure canning. Once complete, it was time to go to the kitchen for the hands-on portion of the class. Using delicious and fresh Porter peaches, participants made peach jam.
“I am going home and having toast and peach jam for a snack,” said Paula Staires, not wanting to wait until the jam was set.
After a lunch of “build-your-own” taco salad and delicious homemade desserts, the group was ready to put their skills to the test. It was pressure canning time. The vegetable was carrots. The result was fabulous. Each participant took home one jar of peach jam and two jars of carrots.