I would think that any fruit jam would be a good and easy start. Apple Pie Jam is a sure fire winner and easy enough.

Whatever you do, have them come the next day or so to get their own jar of jam, since they live close by, not your jam from yesterday. It would also give them a chance to talk to you individually and for you to get feedback on their interest or not in pursuing the craft. I'd recommend you offer some bread and you jam while they are learning, and stress the fact that it is made without using high fructose corn syrup like all the jams on the grocery shelves.

A little card with a link to this forum would be good, the link to the NCHFP website would be helpful to them later, along with the link to Ball's freshpreserving.com and pickyourown.com sites.

Nancy

I agree with Nancy.

What are they interested in canning? Jam can be tricky, what if it doesn't jell. Why not start with tomatoes or salsa, or pickles.

I'm jealous - I wish I knew someone close to me that could give me a demonstration!! I'm on my second season and I haven't killed myself yet but it sure would be nice to see an expert in action :-)

Anyway - I would go with Annie's salsa or a Apple Pie Jam just because I think it would be nice to show them something that has a more complex taste than just pickles or tomatoes. And if the Apple Pie Jam doesn't set, it is still a great topping for ice cream!!

I would use a recipe from the BBB that you are comfortable with to stress the importance of using a tested and approved source for their recipes. WE know the recipes from here are safe but most of the so-called "canning" recipes out there on the web are not and they need to know that. Other canning forums are filled with new-to-canning folks just making up their own recipes or using clearly unsafe cooking recipes for canning because they don't know any better.

Stress the "you can't just make up your own recipe" point, the 5% vinegar point, the online canning course at NCHFP, contacting their local county extension for a class if they wish, and the very important differences between BWB canning and pressure canner canning.

Good luck.

Dave

PS: and I agree with the "make them come back the next day for a jar of their own food". It not only gives them a strong sense of accomplishment but increases their sense of being safe and responsible when canning. ;)

In an introduction canning class I took, we made grape jelly from grape juice and sugar w. powdered pectin. It was easier for the class and the instructor. It basically gave the class a knowledge of the tools, timing the bath, handling the jars and we each got to take a jar home.
She previewed the various books that were out there, and had them on hand, gave the class a BALL BLUE BOOK, gave reference material for the NCHFP and their website. Granted, the book was part of the fee.

Here's the recipe:
Quick Grape Jelly
Yield about 5 half pints
3 cups bottle grape juice, unsweetened
1 pkg powdered pectin
4 1/2 C sugar
Combine grape juice and powdered pectin in a large saucepan. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. adjust two-piece caps. Process 10 minutes ina boiling-water bath canner.

THE BOOKS that were referenced:
-Canning and Preserving without sugar, 4th edition by Normal MacRae.
-So easy to Preserve, 5 edition, University of Georgia
-USDA Complete Guide to Home CAnning
-How to Dry Foods

Gave a reference to stores in the area that may sell canning supplies.

Then there was a list of various web sites.
Ball Blue Book
NCHFP
Mrs. Wages website
Kraft Foods
Jarden Home Brands website
Home canning-pure and simple website

She discussed the topic of pressure-canning, but that can be another session for you. It was basic, but gave everyone a very good overview with some hands on and a lot of references. I would include this website as well!

This one lasted 3 hours. There was also a few door prizes! One of them was donated jars!!

Hope this helps!
June Lynn

Excellent point Dave!! I found a recipe online yesterday for roasted tomatoes that came from a newspaper. It had tomatoes, oil and spices. Had I not known better, I would not have thought twice about canning them. It probably is safe but after our last conversation, why take the chance?

I taught a series of canning classes for Continuing Education at the college where I teach last year. I did one that focused on tomatoes, where we made simple (BBB) tomato sauce and Annie's Salsa, one that focused on pickles, where we made dilly beans and zucchini relish, and one that focused on fruit, where we made applesauce and blueberry-lime jam (from the BBB made with frozen blueberries for ease and to show them that they can make jam out of season).

Of all those things, I think dilly beans are easiest. And they're fun and yummy! And salsa was certainly the most popular. Good luck with your lessons. --Gina

Here is a link that might be useful: Lindsey's Luscious (my cooking blog)

Canning apple slices in syrup with red hot cinnamon candies is also easy, pretty, and tasty.
I suggest a hot pack since apple slices really shrink up. I slice them about 1/2 inch thick at least so they don't turn too soft in the jars.
You can do the same with pears.

I'm glad I came back and checked this thread. I know I clicked on the box that's supposed to send answers directly to my email account. I wonder what went wrong. I even checked my profile for the correct address and all was correct. Hmmmmm.

Okay, these are great suggestions. Thanks!!

I'm thinking Apple Pie Jam. I'll print out the references suggested and have them return Monday for their own jar of jam.

Although . . . . if I send them home with a hot jar I can explain that the seal won't be good for long term and they MUST keep it in the fridge and consume it. They will probably be excited to sample and share with their husbands, right?

Opinions?

And ccaggiano, feel free to come by! Are you near West Point in NY by any chance?

Diane - you are less than two hours from me. I am on Long Island. Let me see how my weekend pans out. If I can get rid of the kids, that would definitely be a trip worth taking!!

dian, have fun. I gave some "informal" cooking lessons a couple of years ago, along with katiec and we had a ball. We made salsa, habanero gold and a peach chutney.

This time of year apples are plentiful and cheap, so Linda Lou's Apple Pie Jam would be fast, easy and good, or a maple/apple jam which is my favorite because I love maple.

Applesauce is good but you'd need a foodmill.

Oh, and if you make the jam, you could demonstrate that it's also good as filling for thumbprint cookies, small tart shells or as filling for muffins, giving them an opportunity to see how to use what they made. The apple is really good in bran muffins or spice cupcakes, no frosting needed.

Annie