Posted on

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.

Advertisements

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