At Youth Farm we talk a lot about how we are very much like family, so it was no surprise that Monday’s Guest Chef at our LEAD Meeting was none other than my dad, Mike McDaniel. He is an avid canner who makes about 800 jars of salsa and applesauce for each of his clients at his travel agency, McDaniel Travel Services. Winter isn’t usually a canning season, but since we have an abundance of NSJ raspberries in the freezer and an expert in our midst, we were able to make about 24 jars of raspberry jam and chocolate-raspberry jam.

We of course had a ton of fun in the process…