WHAT: Pear Canning Intensive with Potluck Lunch
WHEN: Saturday, September 5, 2026, 10:30am-5:30pm
WHERE: MCPL Teaching Kitchen, Southwest Branch, 890 Gordon Pike, Bloomington, IN 47404
COST: Free, bring some jars to get more food
I have lucked into the full volume of an entire loaded pear tree, plus several apple trees, so I have added a pear canning intensive for Saturday, September 5, 2026 from 10:30am to 5:30pm. I'm planning to spend the entire day there, preserving pears and apples through the water bath method, as is safe with high acid fruits such as these. Additionally, I'll do a volume of white bean and chicken stew, which we can eat for lunch and can the rest using a pressure cooker, so this is your opportunity to learn both methods of canning, and get food. I may do a third recipe, depending on several circumstances but you'll have to attend to see how that works out.
I recognize that not everyone can spend the entire day canning. Come and pitch in, and you'll learn the processes and we'll make sure everyone goes home with at least some amount of food. Stay whatever amount of time you have available. Lunch will happen at approximately noon; if you want to bring food or drink to share, please do but be aware that the library does not permit us to have alcoholic beverages. All that being said, I would love to have at least one or two all-day helpers to get through the amount of food I'm trying to make, with enough time and energy to return the room to the library at the end of the day in good shape.
The maximum number of participants for events in the teaching kitchen is 25. I doubt that we will run into problems with having too many people show up, but if you want to be absolutely sure you have a space, email me your intentions to attend and I will prioritize the first 25 people who contact me. This is a good activity to include children who are old enough to help in the kitchen, so if you have kids, please feel free to bring them along. Remember that this process includes sharp knives and boiling water, so they will need supervision.
I will supply all the ingredients for canning pears and the bean-chicken stew. I am reaching the end of my supply of canning jars, rings, and caps. Everyone will get at least one jar of food, but if you can bring jars, I can send you home with more food. With regard to size, you can simply bring what you happen to have and we will sort it out, or if you have the funds and the opportunity, buy a dozen new jars. Rural King and Menards generally have a good selection. Pints are ideal for these recipes, quarts are also a great choice, and smaller jars can work. Please allow me some leeway to mix and match the jar sizes available to more equitably distribute the finished food.
