Before the workshop, I decided to go to La Bottega Nicastro Fine Food Shop in ByWard Market. I just wanted to get parmesan cheese, pasta, and balsamic vinegar. Cindy came along, and we had Taiwanese noodle for dinner.
In the workshop, we learned from Chef Emerie Brine what we needed to know about home canning, and the proper way to sanitize the jars and lids. Will I do home canning? Mmmm.... maybe. I did learn to make jam as cake filling once in Bonnie Gordon College of Confectionary Arts, but we didn't add pectin like the chef in this workshop did. Instead, we cooked and used the pectin from the fruits. I might get the Bernardin Canning Kit and try to do more of it.
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