Toni Carr

Toni didn't grow up canning. She thought it was a thing pioneer reenactors did until a neighbor showed up with a jar of warm peach jam and she ate the whole thing with a spoon over three days. She spent her first summer terrified of botulism and calling the county extension office, and she teaches now because that fear was mostly unnecessary and she'd like to save you the two years it took her to relax. She sticks to water bath canning, jam and pickles, and she'll tell you straight up she doesn't do pressure canning. Peach season in Utah County is basically a holiday to her.