May 13, 2020; Departures
I’ve never had any interest in canning until I called preservation guru Diane Devereaux. And yet, a mere five minutes into our conversation, before we’ve even scratched the canning recipe surface, I’m floored that I haven’t been using my Ball jars for canning all these years. There’s a joke about dropping the Ball to be had here—I’m sure of it.
… A graduate of the Secchia Institute for Culinary Education in Grand Rapids, Michigan, (Diane) Devereaux has been canning since she was 13 and now has an active international following, thanks in large part to her mathematic ability to can just about anything, including the gourmand likes of Julia Child’s Boeuf Bourguignon.