SMALL BATCH PRESERVATION: CANNING TOMATOES
Saturday, October 20
5-7 PM
Coming soon: RSVP on Facebook

Every year we put up hundreds of jars of fresh local produce to preserve for winter (read the blog). Come learn with us! Participation is limited to 8 people. This will be hands-on and interactive, so that you’ll feel comfortable doing it all on your own when we’re done. We’ll review some basic principles, go through the canning process together, and then answer your questions about canning and other methods of food preservation while we snack and wait for the jars to process and cool.

No experience required. Participants will have the opportunity to offer feedback on which recipe we use if you RSVP at least one week in advance (by October 13). Session will be taught by Jessica Maxwell, who has 20 years experience with food preservation as well as Master Food Preserver training.

Cost: $20 Register now! 

 

SMALL BATCH PRESERVATION: FALL FRUIT
Saturday, October 27
5-7 PM
Coming soon: RSVP on Facebook

Every year we put up hundreds of jars of fresh local produce to preserve for winter (read the blog). Come learn with us! Participation is limited to 8 people. This will be hands-on and interactive, so that you’ll feel comfortable doing it all on your own when we’re done. We’ll review some basic principles, go through the canning process together, and then answer your questions about canning and other methods of food preservation while we snack and wait for the jars to process and cool.

No experience required. Participants will have the opportunity to offer feedback on which recipe we use if you RSVP at least one week in advance (by October 20). Session will be taught by Jessica Maxwell, who has 20 years experience with food preservation as well as Master Food Preserver training.

Cost: $20  Register now!