Canning Your Harvest Workshop

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Saturday, July 4th, 2015
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.

Please pre-register to reserve your space.

Presenter bio:  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.