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Hi and thank you for showing interest in this class. I am a female-minority small farmer, who started preserving foods when my husband and I moved to Upper Marlboro to start gardening on a small scale, just enough for us. It then morphed into something much larger, a farm. My very first memory of preserving food was a food saver, then, dehydrating and now I am a proud canner of both water bath and pressure canning. I've canned over 3000 jars since 2021 using water bathing methods to preserve jams, jellies, pickles, relishes, salsas, applesauce, pie fillings, to using pressure canning meats, green beans, carrots, beets, potatoes and seafood. We enjoy having quality foods that are shelf stable and ready to eat at a moment's notice, some only requiring a quick heat up and dinner is ready! We enjoy giving our personalized gifts to folks for special events and the holidays. Knowing what's in our food, being able to reduce the cost of buying food is our greatest reason for preserving our summer's harvest throughout the year. Imagine enjoying pineapple jam when there is snow on the ground or a strawberry lemonade when the fall is here! I hope by the time you take this class, you too will be just as passionate about controlling what's on your shelf!
