Farm to Pantry with Master Preserver Pam Lillis! This class is an introduction to small batch hot water bath canning. This hands on workshop covers food safety and general procedures for a successful seal every time! We will preserve pickles, tomatoes, and fruit using the best of the season. In addition, you will learn how to use these recipes to make all kinds of delicious jam, salsa, compote and chutney. To finish, we'll gather at the table for tea and a tasting of additional recipes perfect for canning. Each student will take away 3 jars, custom labels, and an instruction packet with recipes. Class includes food safety, quantity survival, and equipment recommendations. We'll discuss when hot water bath sealing is used in regard to acidity, and make sure that you are ready to get started on your own. Don't worry – you CAN do it!
Strawberry Balsamic Jam with Black Pepper
Garlic Dill Pickles
Can while Tomatoes