It sounds as tho' you attended two sessions that would have appealed to me. only a half-hour? That alone would have been interesting.

kate, the Expo is mostly directed at growers and farm marketers. However, more and more of the farm market vendors are selling things like jam, jelly, syrups, mixes, so there was an interest in jam making, more specifically, how to make a batch of jam bigger without compromising the set/gel.

She suggested that all ingredients be weighed, not measured, when sizing up, and remarked that everything from the change in pan size to the change in the size of the container you put the jam into can affect the gel. It was very scientific and very, very interesting. Now we'll see if I can actually "size up" a batch of jam, like a double batch, heck, maybe even a triple batch!

Annie

That would have been interesting... and useful.

Annie, as I wrote in my other posting, I did make the last batch of Jam weighing everything. I can see why it's much more accurate. I put those weights in the recipe for future reference. I frequently double or triple the recipe and can see that weighing would be a must.

Oh, Annie, how lucky you were! I wish they would have something like that near me and would love to attend some of Andrea Andress' workshops. Jams and preserves are some of my big sellers at the farmers market. When I dropped down from full time to part time at work, I requested no Saturdays so as a result they have me working just Tuesdays through Thursdays. Plenty of time to make up the canned and baked goods I sell and plenty of time to participate at whatever markets or bazaars I choose. Your salsa is the top seller then the preserves.

Madonna