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Hosanna Harvest 2013 Recap

08 October

If you would have asked me if I would be canning at Hosanna five years ago I probably would have laughed at you for such a funny thought. But now only after two years of this new program at the mission, I can’t imagine not doing it!

Now as the program grows with the addition of the Hosanna garden, I hope to incorporate more local volunteers to help tent the garden as well as can the produce with us. I thoroughly enjoy sharing and teaching the skill of canning with those who want to learn and enjoy!

When asked my favorite canned good this year I would have to say both the green pepper relish and the peach/jalapeño chutney. They’re my favorite because we did not follow a recipe for either of them! When it comes to canning I have always been a recipe follower and after a few very successful experiments last year, I enjoy making new creations and experimenting with different spices.

After two years of running this program we have become aware of kitchen needs we did not have before. I would love to see us acquire:

  • a new water bath canner
  • some nice long wooden spoons
  • a big food processor
  • measuring cups and spoons
  • knives
  • colanders.

I would also like to have more supply donations including:

  • jars (pint and half pint)
  • lids and rings
  • cider vinegar
  • olive oil
  • sugar
  • salt
  • spices ( ginger, ground cloves, oregano,basil, paprika, minced garlic, garlic powder, crushed red pepper, cayenne pepper, tarragon, cinnamon).

I’d like to thank those who donated jars this year and last year and I want to thank those who donated produce including Tom and Becky at Quality Gardens, Mary Ann and Tom at Brenkles Greenhouse and Giant Eagle on Rt. 8. We could not have produced any of the good things this year without them,!

Becky Hetzer, Mission Worker


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