Spend 2, 4, 6 or 8 days in this harvest preservation intensive, where you will learn all the skills, tips and tricks you need to can fruit, preserve tomatoes, operate a pressure canner with no fear and make delicious pickles.
Preserving Your Fruit | September 1-2, 2017
Learn how freeze, can, and dry fruits, as well as make jams and jelly, pie fillings, and fruit leathers to make the summer’s sweetness last all year long.
Tomatoes in January | September 3-4, 2017
Learn how to can tomatoes in a boiling water bath and pressure canner to make kitchen-ready purées, sauces, and salsas. Freezing and drying tomatoes will be included.
No Fear Pressure Canning | September 8-9, 2017
Pressure canning is needed to preserve low-acid vegetables, meats, broths, and tomato-based sauces with meats and other vegetables. This class will cover everything you need to know about canning foods safely in a pressure canner.
In a Pickle! | September 10-11, 2017
Preserve a taste of summer in old-fashioned vinegar-brined fermented pickles and krauts. Learn how to preserve them in a boiling water bath and steam canner. Freezer pickles, quick Japanese pickles, and other globe-trotting pickled delights will also be covered.
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Faculty Bio: Andrea Chesman is the author of more than a dozen books; her latest related to gardening is The Backyard Homestead Book of Kitchen Know-How, a comprehensive guide to gathering, processing, preserving, and eating the foods you grow and raise yourself. An avid gardener, many of her books, including Pickled Pantry, Recipes from the Root Cellar, New Vegetarian Grill, Serving Up the Harvest, and Roasted Vegetables focus on cooking and preserving fresh vegetables. She frequently teaches workshops on various cooking and preserving techniques. Andrea is currently working on a book about cooking with animal fats.