Blame the French. Canning originated in France, in 1795, when Nicolas Appert discovered that you can preserve food by sealing it in glass bottles using heat. Recent studies have shown that some canned foods are even more nutritious than they are when the food is fresh, as counter-intuitive as that may seem.
In this workshop we will learn how to make and can both a seasonal jam and a chutney. (Fruits may include strawberries, rhubarb or apricots.) We will review how to use a boiling water bath canner, which is a deep pan that contains enough boiling water to top the glass jars by at least one inch. Learn how to preserve seasonal fruits and vegetables during their peak of harvest for eating later in the year, and be inspired by unique recipes.
Each participant will leave the workshop with several recipe ideas and a jar of preserves to enjoy at home. Please note, the type of preserves is up to the weather patterns.
Instructor Kathy Lee is the owner and creator of Modern Gingham Preserves, a preserve company based in Denver, CO that preserves Colorado grown fruit and veggies. The preserves are sold at various stores, served in various restaurants, and sold online. She originally thought she'd become a Nobel winning scientist after receiving her Ph.D. from Northwestern University. A chance meeting with a British guy, and their subsequent marriage introduced her to her parents-in-law: lovely people who "put up" food and preserved their fruits and vegetables. After trying her luck at jarring, Kathy became obsessed. Eventually her pantry got too full and she began giving her jarred fruits away.
No experience necessary. All materials and supplies provided. For participants ages 10 and older, minimum of 4 participants, maximum of 15. Pre-registration is required. Seniors (55+) receive a 20% discount off of their registration fee.
Please Note: We thank you for your RSVP on Meetup, however we will not be able to save your spot in this workshop unless you complete your registration by visiting: http://www.livingartsschool.com/register/?ee=66 or calling[masked]-4406. Thank you for your understanding!