Canning time is fast approaching! Mark your calendar for Tuesday, June 21st and Wednesday, June 22nd from 10:00 a.m. until 12:00 p.m. to attend a two-day, fun-filled Canning College workshop. The event will be held at Gordonsville First Baptist Church.
The cost to participate in the workshop is only $25 for both days. This includes take home jar(s) of canned products, as well as a wealth of knowledge.
The workshop will cover the basics of canning and current recommendations for processing food. We will discuss food safety and the science of canning. Participants will be involved in pickling, so please be sure to wear closed toe shoes and comfortable clothes. Participants must pre-register with payment.
Space is limited, so call the UT Extension office at 615-735-2900 to reserve your spot by Friday, June 10th!
Easy Pineapple Upside-Down Cake
¼ cup butter
1 cup packed brown sugar
1 (20 oz) can pineapple slices in juice, drained, juice reserved
1 (6 oz) jar maraschino cherries without stems, drained
1 box Duncan Hines yellow cake mix
Vegetable oil and eggs, as called for by cake mix box
Heat oven to 350 degrees. In 9×13-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place one cherry in the center of each pineapple slice and arrange remaining cherries around slices. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed by box, substituting pineapple juice mixture for water. Pour batter over pineapple and cherries. Bake 42-48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake for 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes, then serve warm or cool. Store covered in refrigerator. Submitted by Marica Tisdale, Elmwood/Chestnut Mound FCE Club.
