The Villages - September 2016 - 42

Food You 'Can' Do It 'Jar'ringly simple recipes shortcut traditional vegetable canning hassle. story By KAtHryN DEEN PHotos By roB WilKErsoN F or some, canning vegetables might as well be called "can't-ing." The complicated method just doesn't appeal to those who don't want to invest the time and resources. There's the sterilization process, jar baths, pressurization, a slew of canning tools and equipment - like jar and lid lifters - and special racks and pots. But a recent cooking class in The Villages, Refrigerator Pickles and Farmers Market Finds, had residents excited to discover an easier, modified way to can. Longtime cook Peggy Seymour calls it "refrigerator canning." Seymour led the recipe demonstration at The Spice & Tea Exchange in Brownwood. A sold-out class of 20 residents learned her shortcut approach to vegetable canning while incorporating several spices from the store. 42 SEPTEMBER 2016 "Canning is all about being able to take advantage of the bounty of the season's harvest," Seymour said. "There's such a grass-roots movement about eating healthy food and knowing where your food comes from, so by canning, we're able to take advantage of when the produce is available and fresh." Seymour boycotts the need for sterilization, jar baths or pressurizers by simply filling jars with her ingredients and then refrigerating them for almost immediate enjoyment. If she is pickling with a hot mixture, she will invert the jars to form a seal against the lids' rubber lining, letting them cool briefly before refrigeration. "I wanted to show them how to do a quick pickle that could be eaten within 48 hours and then stored within the refrigerator," Seymour said. The only downside is that the jars must be refrigerated soon after they are made, so they can't be stored at room temperature until consumption like the traditional cans. Seymour, who recently completed Culinary Boot Camp at the Chopping Block in Chicago, made bread-and-butter pickles, pickled onions and southern-style dilly beans at the recent demonstration. She also shared plenty of cooking tips and tricks and some bonus recipes. "She's really good and everybody listens," said Jody Nelson, who owns the store with her husband, Rob, of the Village of Collier. Attendees came with a variety of cooking experiences and goals for the class. Villager Cheryl Shaw, who has canned before, attended for inspiration. "(Seymour) was very explicit with everything," Shaw said. "I learned a lot of extra tips on canning that I found to be very interesting." Residents Rita Sackel and Jan Kelly arrived new to the canning scene and left feeling empowered to get started. Donna Iwanowski attended her second demonstration at the store because she frequently hosts driveway parties and craved new ideas; while Vickie McLeod came because she considers herself "a boring cook" and wants to change that. Seymour started in-store cooking demonstrations this summer, shortly after The Spice & Tea Exchange opened in March. She is preparing demos for September and October. Peggy Seymour

Table of Contents for the Digital Edition of The Villages - September 2016