Home Canning 102: Berry Syrups, starting with Elderberries | Janet Hesselberth | Skillshare

Home Canning 102: Berry Syrups, starting with Elderberries

Janet Hesselberth, Traditional Skills from the Kitchen and Garden

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9 Lessons (24m)
    • 1. Overview

    • 2. Class Project

    • 3. Food Safety and General Canning Techniques

    • 4. Ingredients

    • 5. Equipment

    • 6. The Preparation

    • 7. The Canning Process

    • 8. Are We Done Yet?

    • 9. Conclusion


About This Class

Explore home canning by making a delicious and nutritious berry syrup for use in (or on) desserts, on pancakes, or as a beverage concentrate. We'll be working with elderberries which have a rich history of use in products from wine to jelly and even medicine. If you don't have elderberries, you can adapt this lesson to what is available: strawberries, blueberries, blackberries, currants, gooseberries or even a mixture.

We will explore some of the different food mills and blenders available for producing syrups and sauces, and considerations for each. Equipment needed does not have to be expensive, and chances are that most of it is already in your kitchen.





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Janet Hesselberth

Traditional Skills from the Kitchen and Garden

I was raised by a Chemical Engineer and an Artist, an interesting dichotomy that led to a wonderful variety of skills in the household rather than conflict. My childhood was filled with projects such as soap-making, knitting, dyeing, home canning, gardening, pottery making, needlework and basketry. I could be found hanging by my knees from tree branches, collecting crayfish from the creek, manning my parents' pottery booth at crafts fairs, or weeding (under duress) in the garden. As I matured...

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