Canning Workshop

add to outlook add to google calendar remind me

Saturday, July 12th, 2014
2:00 PM to 4:00 PM

Harvest season is in full swing, and it�s time to look at what foods we can preserve for winter enjoyment� And not just staples, but yummy treats too! At this hands-on workshop, we�ll make our own half-pints of pickled roasted peppers, which make an impressive addition to any meal and are fantastic in sandwiches. As we preserve the pickles in glass jars, we�ll also cover the basics of modern hot-water bath canning techniques, equipment, safety issues, and resources for the home canner. Each participant will take home a jar of pickled roasted peppers and the recipe.

Register for this workshop online >

Presenter:

Lindsay Kearns learned home food preservation techniques from her parents, who had her assist with their annual tomato sauce canning marathons from a young age. Despite those labourious beginnings, her love of food in jars grew with her into adulthood, where it nests well into her general obsession for all things do-it-yourself. Her favourite pickle is bread-and-butter made with sliced cucumbers and onions, and this is her fourth year of teaching canning classes outside of her own kitchen.