Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

The club will be canning 750lbs of tomaotoes and 200lbs of peaches this coming week.

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Comment by Pat Johnson on November 27, 2011 at 12:51pm

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!


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