October 27, 2013 · 5:30 PM
This class is part of a 6 part series, come to all 6 and complete the course. Or pick and choose and get the information most relevant to you. Students who attended the first 5 sections will get first priority for this session. This class will be held at a private residence and can only hold a maximum of 15 people.
So you’ve grown your harvest and it’s bursting at the seams, what now? Let’s can it! Canning is becoming a lost art and is such a healthy and fun way to feed your family year-round. This class will go over how to properly harvest your bounty, collect and store it as well as can, pickle, ferment or whatever else you could possibly want to do with it. We’ll start with a romp through the garden and finish in the kitchen cooking up a storm. Be ready to peel and exfoliate, this will be a hands-on experience. Jars of what we make will be available for sale for $2. Bring a mason jar if you’d like to take some home with you for just $1. Menu will be e-mailed out the night before.
Michelle received her bachelor's in Landscape Architecture from Washington State University. She now works as a landscape designer with emphasis in native landscapes, edibles, Permaculture design and educating the public in sustainable design. Her company Edge + Element Design focuses on getting the most out of spaces, uses sustainable materials and making the world a better place.
This class is free but a $5 donation is suggested to cover the costs of food.