New this summer! The Canning Diva is running personal canning sessions every Thursday evening from 5:45pm to 10:15pm at Facility Kitchens in Lowell. You bring your ingredients, jars & lids to can as much as you want, or can, in 4.5 hours using Facility Kitchens’ large and efficient commercial rental kitchen. The cost is $45.00 for the 4.5-hour session.
Their personal canning sessions will follow the harvest. They will start with asparagus; do rhubarb & strawberry pie filling, strawberry salsa, berry conserves, tomatoes in different ways, pickles, corn and specialty canning recipes.
In the height of strawberry season, rhubarb & strawberry pie filling is planned for production on June 13, and the diva’s own recipe for “Signature Strawberry Salsa” is the June 20 featured production run. Go to www.canningdiva.com for her recipes and a list of ingredients, and how much you need to bring to scale up your production. Make online reservations at www.canningdiva.com.
“I will lead a strawberry-filled adventure! In a 4.5-hour session, you can produce a plethora of “Signature Strawberry Salsa”, enough for your family to enjoy for the whole year”, said Diane Devereaux, The Canning Diva.
Diane will keep the flow moving. She has extensive canning experience and she hopes this will increase production and reduce mistakes to improve each participant’s personal canning success. You do not need to be a veteran canner because she will there to answer questions as you work.
For people who have big gardens, or CSA memberships, or want to buy bulk produce at farmer’s markets, they can get a lot canned in one evening. Facility Kitchens has large preparation sinks and tables, eleven burners with 300,000btus, and a machine jar sanitizer. Using a large, efficient, commercial rental kitchen can turn a big job into a 4.5-hour fun and productive evening.
Check out www.canningdiva.com or www.facilitykitchens.com to get the up- to- date featured production for each week throughout the summer canning season. Workspaces are limited to six canners at a time and you may make your on-line reservations at www.canningdiva.com.
This is the third year for Facility Kitchens to run personal canning sessions. When the thick of harvest starts in July and August and into September, Facility Kitchens hopes to add Monday evening personal canning sessions. For the Monday sessions, Leader of the Pack will be Laurie Brooks of Saranac and she will focus on basic canning recipes helping canners to put up summer’s harvest.
Personal canning at Facility Kitchens is for both new and veteran canners. Shortly after each canning session, tallies, tips, notes and photos will be posted on Facility Kitchens’ blog. Keep checking in throughout the summer to see what was canned, and is planned to be canned, and see how they are doing on production. Stay tuned.
Facility Kitchens is a licensed, commercial, rental kitchen for food businesses to produce food products for sale. You may get directions and information about the facility, and see pictures on their website at www.facilitykitchens.com or email janet@facilitykitchens.com.
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