Cannin’ and Jammin’ Aug.

We had a seasoned group of canners last night. We produced, 48pts of peach jam, 32qt pie filling, 16qt fruit syrup, 8pts BBQ sauce and a big piece of fresh baked peach cobbler.

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The students were mostly seasoned canners and came as a group.

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This is a typical production board. The red check marks indicate what is done! 

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Peaches are in high season, look at these peaches, what’s better than that!

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Sliced with skin on adds color and texture.

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Beautiful peaches, well seasoned and ready for processing.

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Chef Sean was the only one sweating over the stove.

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One very important step actually has two parts, first to sterilize the bottles, secondly heating up jars and lids prevents bottles from cracking when hot liquid is poured into jars.

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The process of canning is so much easier when one can spread out on a large work table and use industrial equipment.

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These canners are almost finished, we have our staff clean-up and wash all dishes and pots.

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