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The club will be canning 750lbs of tomaotoes and 200lbs of peaches this coming week.
Tags: Club, canning
Albums: Pensacola Can Can Club
Location: Pensacola Florida
The Pensacola Can Can Club is alive and doing well.
We did a group event in early November where we shreadded, salted and packed nearly 500 pounds of cabbage into brining containers where it could ferment it into Sauerkraut. It should be fully fermented by mid-December. We'll can what we don't plan to eat in the near future at a late December/early January event.
Yesterday we canned Dried beans. We canned tons of Garbonzo, Pinto, Red, Black, Kidney, Chili, Butter and Verde beans.
Before the end of the year we plan to do a "Chili" canning event, a Sauerkraut canning event and a Christmas gift jam/jelly making event.
Each event draws a different crowd depending on the needs/desires/convenience for the membership. We generally get between 10 and 20 members at a given event with almost 30 at the largest (tomato canning) event. The members all know they could can at home but the newer ones are still a little intimidated, others like the group buying power of some of the events. Still others like the ongoing conversations regarding the "Homegrown" lifestyle subjects and information/knowledge available from the group. Everyone enjoys the social aspect of the group work events that make canning a lot more fun that doing it alone at home. Most of us are using the group canning events to get a social outing where we are productive at the same time. It's all good on the canning front!
Several members canned up several varieties of meat last Saturday.
Some of the Group events are a bit of a marathon/endurance challenge. Tomatoes and peaches are both high demand/volune items and require a lot of labor. I hate doing them in large quantity but that's part of why I started the club. The barn raising/quilting bee appraoch means my misery has company and it's a lot more fun because we're all whining and moaning but laughing and cutting up (no pun intended) while we're doing it. Lynda, being more productive is easy when you have 18 more participants. You're the amazing one regarding cans per person! Harriet, I hope you have better weather than we did. It was 95 and sweltering the day we did the tomatoes!
We decided we're going to invite a small group (of those members who have actually canned at a group canning event) to do an event where we bring a jar of our favorite canned goods to sample and do a little light cooking to round out a luncheon event. We've all agreed that the stuff in our jars is so good that we're eatng more canned goods that ever before. The newer canners are becoming eaters of canned foods as they accumulate more and more variety on their pantry shelves.
Not only are we succeding in teaching folks to can, we're also forming lasting bonds between a very diverse group of great people. We got canners in their 70s, in thier 20s, maried, single, black, white, fat, skinny, extroverts and introverts and everything n between! As I tell folks in the club "I don't care why you want to can cause their's nothing bad that can come from it".
You, Pat, and the Can Can Club, are a Peach. You gave me the endurance to face off with my tomatoes tomorrow.
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