Extend summer throughout the year by learning how to can and preserve your farm fresh produce. Take home 2 jars of produce that you help can while learning how to do so in a safe and effective manner. Classes will feature our kitchen team and a Registered Dietitian to help understand how preserving foods can help your nutrition through the winter.
Oct. - Green Tomato Chutney, Applesauce
Nov. - Pumpkin Chunks, Apple Pie Filling
Dec. - Pickled Beets, Red Onion Jam
Take the pressure out of canning by learning how to like our grandmothers did: without the fancy pressure canner.
Instructors: Matt Keen, 21 Acres’ Nutrition and Local Food Education Coordinator, and the 21 Acres Kitchen Team- Asako Sullivan and Sue Skaggs.
The 21 Acres Center for Local Food and Sustainable Living is a nonprofit sustainable agriculture learning center and inspires action to solve climate challenges by learning as a community to grow, eat and live sustainably.
Contact information: firstname.lastname@example.org | 425-481-1500