Michelle McInnis, owner and head chef of The Sweet Spot & Urban Lounge, discussed the details of canning food—everything from jams and jellies to vegetables and homemade soup—during the Garden Club’s virtual program on November 5.
The program was perfectly timed before Thanksgiving when many people need options for preserving leftovers.
McInnis, known as Chef Shelli, has been growing food since she was a kid who liked to dig in the dirt. As a trained pastry chef, she has learned how to make the best use of every fruit and vegetable that passes through her kitchen, and she hates to see food go to waste.
She and her husband opened The Sweet Spot & Urban lounge to combine their passions—dessert and music. The shop includes shelves of canned jams, jellies, and pickled vegetables.
The Sweet Spot & Urban Lounge offers occasional themed dinners and classes. Check out their website and follow their Facebook page for updates.
McInnis recommended these resources:
- National Center for Home Food Preservation
- Canning, Freezing, Dehydrating, Food Preserving and Homesteading Facebook group
- The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
Read about the Garden Club’s virtual programs here.
You can register for these programs on our events page.