Update: Session 1, from 10-12 is full. We added a second session 12:30-2:30. Sign up to secure your spot! Register for Session 2 here: http://www.eventbrite.com/event/7398131009
(This is a ticketed class.)
Taste summer in the depths of winter -- Learn to can, freeze, and plan your way to a winter full of local produce!
July is the time to start preserving all that summer bounty. Learn the best ways to preserve each kind of food through canning and freezing, plus recipe ideas for soups, stews, and casseroles that make good homemade frozen dinners.
With the class, start a plan for your summer shopping and preserving so you have enough to last all year.
Together the class will cook and can a batch of salsa using ingredients from the Union Square Farmers Market, and you will take your very own half-pint home. The same general techniques apply to canning all fruits, tomatoes, and pickles, so after this class you’ll be ready to safely preserve all your favorite fresh produce.
Students in this class will experience and learn:
- The hows and why's of putting away summer harvests
- Preparation of salsa recipe appropriate for canning
- Steps of water bath canning including sterilization, filling jars, and processing
After participating in the class, students will have in hand:
- Half pint of canned salsa
- Techniques for additional canning and freezing methods
$30 for class plus $5 materials fee. Reserve your spot here! http://relish-eorg.eventbrite.com/
Presented by Sam Musher:
Thanks to canning, drying, and freezing, Sam Musher hasn’t bought produce in winter since 2006. She has taught canning at the Union Square Farmers’ Market and with the League of Urban Canners, and was a co-organizer of the Cambridge Urban Ag Fair and now of the Urban Homesteaders’ League. In her day job, she’s a middle school library teacher.