Let's learn about Water Bath Canning!

For most of my childhood, we lived on a tiny "farm" in the middle of a small town. Our yard was packed with a prolific organic garden, apple trees, peach trees, a raspberry patch, a strawberry patch, grapevines, rhubarb, chickens, a rooster named Charlie, rabbits, a whiskey barrel to catch the rainwater, a compost heap the size of a small car and a mulberry tree that belonged to our neighbor, but that I promptly claimed as my own. And we preserved everything. We made jams, sauces, pickles, and juice. We canned tomatoes and green beans, salsas and soups. We dried apples rings and made fruit leather. We froze strawberries and peas and corn. We had a sourdough started named Herman that was demanding, yet delicious. And during the winter, we ate the food that we worked hard to preserve -- and it absolutely spoiled me for life! And now I want to share my passion and skills for home preserving with you.

I am the founder and owner of Serious Jam - a jam company based in Minneapolis, Minnesota since 2011. I love teaching classes on jam making and food preserving, and now I'm bringing those classes to a broader audience in my online school called The Preservation Society.

Let's dive in and develop skills to last you a lifetime and give you complete confidence in your own preservation kitchen.