San Francisco, California
London, United Kingdom
UPDATE: This class is full. By popular demand we added Session 2! Same class, just 12:30-2:30. Register here: http://www.eventbrite.com/event/7398131009
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.
Can't make this class but eager to learn? Try our August class: similar structure and layout with Stone Fruit Jam
Together the class will cook and can a batch of salsa, 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.
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.