Aimee’s Canning Class

A couple weeks ago, I had the pleasure of learning how to can from a seasoned practitioner, our friend Aimee, over at Red Garden Clogs. I never canned before but feel like I can do it (safely) now. We made pickled jalapeños (with garlic and allspice) during the class, and got to taste test some she had already made. They were so delicious on crunchy, natural corn tortilla chips. They pack a punch but are not burn-your-mouth/regret-it-later hot. I’m looking forward to enjoying our batch later this summer with farmers cheese on lightly grilled flatbread. Uuuuuumm.