Of course, those who read this blog regularly know how much I love canning. I'm practically certifiable. But in a good way. In fact, I'm currently studying for my certificate in home food preservation through the University of Georgia and the National Centre for Home Food Preservation. Although canning has long been a home cook's skill, finding an opportunity to achieve some form of accreditation has been a challenge. So I couldn't have been more thrilled when this opportunity came along.
|Family Feedbag recipes from top left: Calamondin and white rum marmalade, rhubarb raisin chutney, sweet daikon relish, and cherry, peach and vanilla jam|
I have a lot more studying to do and several more tests to write, but I'll finish the course over the coming weeks. Hopefully at the end I'll have my home preserving certificate as proof that I am officially certifiable.