NOTE: iphone and ipad users, CLICK HERE to register for class.
What’s on the Menu:
- Spicy Carrot Jam
- Beet and Orange Marmalade
- Plus, everything you need to know about safely canning at home
Forget super-sweet jams and saccharine marmalades: we prefer spreads that explore more of the flavor spectrum. Guest teacher and home food preservation expert Angi Schneider is back by popular demand for another livestream workshop on the art and science of home canning—with even bigger, bolder flavors on the menu this time. With Angi as your guide, you’ll learn everything you need to know to can safely at home, from sanitizing jars to choosing the right canning method to proper storage and more. You’ll learn everything you need to know about pectin, including how it interacts with sugar and acid to get your jams to set. Angi will show you how to transform slightly sweet carrots into a spicy jam that begs to be spread on a good grilled cheese sandwich. While the carrot jam is underway, we’ll turn to her Beet Orange Marmalade. You’ll see for yourself how acidic oranges balance out earthy beets and why including the orange peel is so transformative. The result is a vivid purple jam that makes a great gift—that is, if you can resist the urge to use it up on your own toast, dolloped over a slice of snacking cake or as an easy, once-step glaze for roast chicken. Plus, Angi will demonstrate how to successfully use a pressure canner, talk you through the dos and don’ts of water bath canning and also give you enthusiastic permission to freeze your jams—or plan to enjoy from the fridge within a couple of weeks.
About Angi: Angi Schneider lives on a small homestead along the Texas Gulf Coast with her husband and three of their six children. They grow a year-round garden and various fruit trees, along with keeping chickens and bees on 1.5 acres. In an effort to provide for her growing family, Angi started gardening and preserving food over 25 years ago. Over the years she’s come to realize that pressure canning isn’t just about preserving food in jars, it’s really about sustainability, frugality, and hospitality. As a self-taught food preserver, Angi has spent countless hours researching and studying lab tested recipes and processes to add variety and flavor to her home canned food while still staying within safe recommended guidelines. Angi is the author of two books on preserving food: “The Ultimate Guide to Preserving Vegetables” and “Pressure Canning for Beginners and Beyond.”
Our small-group Workshops are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.
Want to give this class as a gift? You can purchase gift cards here.
Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.
After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.
This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.
Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.
Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.
Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.
