San Francisco, California
London, United Kingdom
Taste pure-summer flavors in the depths of winter with your own stone fruit jam from Union Square Farmers Market fruit. But don't stop there! Can, freeze, and plan your way to a winter full of local produce! This class follows the Summer Salsa course - take one or both.
You can preserve the peak flavors of late summer and fall to enjoy year round. Learn the best ways to preserve upcoming harvests 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 late summer and fall shopping and preserving so you have enough to last all year.
Together the class will cook and can a batch of stone fruit jam, 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 & fall harvests
- Preparation of jam 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 delicious canned jam
- Techniques for additional canning and freezing methods
$35 for class and materials. Appropriate for adult beginners.
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.