That Thing I Was Going To Tell You Last Week

Here you go Peanuts Champ. I told you it wasn’t all that exciting.

Honey asked me earlier in the summer if I wanted to take a class at our local library. A class about canning. I said alright, because I can be agreeable.

I have only taken one other class at the library and it was YEARS ago. It was something about budgeting, and I am sure you can imagine how that went. In one ear and out the other. Poste haste. The only two suggestions I can even recall were to list your spending in a check register and don’t buy ice cream every week, because it’s a treat and you don’t need it. Words to live by.

Well, this gal knew her stuff and told it in an understandable, folksy sort of way. She started off the class by saying she had only been canning a few years, since her mother had passed away. Her family decided they could not live the rest of their lives without her mother’s canned pickles and other canned things, so she learned how to do it herself. I have a feeling this teacher was a whiz in the kitchen in many other areas, so it possibly was not as big of stretch for her as it would be for someone like me.

She gave us a handout with many resources, where her next classes would be, her phone number and the admonition of don’t hesitate to call with whatever questions we might have, a couple of recipes and a strong recommendation to buy the revered Ball’s Blue Book Guide to Preserving.

Before the class was over, Honey leaned over and whispered, “guess what we’re doing this weekend?”

It didn’t work out that way because we got busy with something or other, but it will happen, I am pretty sure about that.


She canned salsa while we were there. This was the primary reason we went to the class. Honey has been considering canning his yummy salsa for years now. We are unsure how this is going to go down because one of the best things about his salsa is it is fresh, and canning might make it taste like all the other canned salsas you can buy at the grocery store. Of which he is not a fan.

My mother was a canner. For the majority of my life she canned tomatoes. We have canned with her several times, but it always seemed so dangerous to me. If things didn’t go exactly right in the canning process, we all die of botulism. Of course, I have never heard of someone I know ever dying of botulism, but the fear was strong. She acted like it was easy peasy, because she was fearless like that.

Another thing Honey has always wanted to do is pickles. I sent him a link for refrigerator pickles, that do not require heat, so are technically not really anything like canning. Sort of a fake dip your toe in the canning pool so to speak. It did involve a canning jar, so we felt a little special. He said they were easy but he already knows he would change the recipe next time he ventures into the refrigerator pickle canning arena. He felt there was an unnecessary amount of sugar involved in his dill pickle adventure.


All this to say, we are going to give it a whirl. I’ll let you know how it goes. Or you will read about it in the news with the headline of Michigan family all die of botulism, almost completely unheard of in this century!!!!



  1. deb said,

    August 15, 2013 at 7:24 AM

    Wow, sounds like fun….but I understand your fear, too. Jeff’s mom used to make the best pickles…called them “bread and butter pickles”. They were a little sweet. My dentists’ assistant was just telling me she made dill pickles…by letting the jar sit outside for 3 DAYS….called Sun Pickles and they were delicious.

  2. Laurie said,

    August 15, 2013 at 3:04 PM

    Jeff’s Mom use to can all kinds of things. I remember when the basement was loaded with bushel baskets of fruit and cucumbers. And then the fruit cellar would be lined with jars of delicious things. we enjoyed it all and nobody ever got “the botulism”. One cautionary note — watch out if you are making applesauce in the pressure cooker!!!

  3. August 15, 2013 at 7:20 PM

    I’ve just had those Sun Pickles and they are quite delicious. This year I canned some Blueberry jam just because the price was right. It’s a lot of work but actually quite rewarding. Hope it works out for you both. 🙂

  4. caprilis said,

    August 16, 2013 at 8:04 AM

    I made those refrigerator pickles and used less than HALF the amount of sugar they called for and they were really good..
    Yep, DaMaMa put up lots of good stuff. Haven’t thought about the fruit cellar in a long time.

  5. warrenp94 said,

    August 20, 2013 at 3:09 PM

    Yeah for Butch and you! We can a lot and you cannot beat the taste…if you can beat the taste, you are gonna die so it won’t matter anyhow. So, can what you can can!

    We love the pickles and salsa but also like pizza sauce and stuffed peppers and home made kraut…enjoy!!!

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