Johwanna Alleyne

Johwanna is the owner of Mojo Jojo Pickles and Preserves, and teaches canning and preserving at Get Cooking. Johwanna and Get Cooking's founder Kathryn Joel met  as fellow board members of Slow Food Canada’s Edmonton Convivium in 2010, when Johwanna started running canning bees for Slow Food Edmonton.

A former Photographer, Darkroom Technician and Photographic Archivist, Johwanna made the switch to full-time pickling in 2011, having discovered how much she liked canning running the bees for Slow Food. Having lived through the start of the digital age of photography, using her creativity to make and share real things was a return to her creative roots.

Johwanna has a certificate in canning from the National Center for Food Preservation and her Certificate in Processing Acidified Food from UCDavis.  She loves sharing what she’s learned, as she’s tumbled down the rabbit hole of making delicious things in jars.  

Johwanna is rarely not in the kitchen of her canning and preserving store Mojo Jojo’s Nosh&Quaff, or at home. She loves music, sings a little magical R&B, and when not sharing food with those she loves dearly, she can be found stirring a pot and reading a book at the same time.