Diane has made it her goal to teach these time-honored traditions to those who wish to receive the many benefits offered from home canning and preserving. Diane Devereaux is presently enrolled at Grand Rapids Community College Culinary Arts Program through the locally renowned Secchia Institute for Culinary Education to achieve her certification as a Private Chef.
In between public speaking and teaching, Diane enjoys creating fun, new recipes to incorporate into her upcoming Canning Cookbook, expected Spring 2014. It is her hope to bring back this lost art and bridge the generational gap so we all may live happier, healthier lives one Mason Jar at a time!
I love following your Facebook page…I’ve bought a dehydrator, hot water bather, and pressure canner since I’ve started following you. I’ve tried a few small things, but I’m getting the hang of it. Thanks for all the great ideas, they are very inspirational to me to help my family have healthier foods that I’ve grown myself, for the most part. I was just telling my husband about this [canning chicken] and he’s super excited. We’ve been wanting to can chicken but didn’t know how. I’m going to give it a shot. Thank you! Looking forward to seeing what else you have in store for us.
Tracy W, Saranac - Michigan