Meet Jackson from Williams-Sonoma. He is a jam canning expert. He showed a group of about 10 of us how to make and can three berry jam. I learned the difference between water baths and pressure cookers. I learned why ball jars are the best jar to use. I learned how to make jam without the pectin.
Here's the jam before canning it:
Guess what my next big purchase will be?! Yes. Canning supplies. Matt usually has a big garden with lots of extra veggies that we end up cooking and freezing. But I love my freezer space, so if I can the extra I save my freezer space for my bulk cooking meals.
Overall, I had a great experience at the Williams-Somona cooking class, which by the way was free and they offer a variety of classes all throughout the year. Next time, I'll bring Matt along and make a (free) date out of it!