November 01 - November 03
Get the Can-Do Spirit: Jams, Jellies, Pickles, Butters, and More!
Join the revolution in home canning and empower yourself to become a self sufficient locavore, transforming apples, pears, and quinces into sweet treasures to enjoy all year long.
Even if you’ve never canned fruits before, in this start-from-basics workshop you’ll learn to preserve the fruits of your labors (and save money, too!). You’ll take home new canning skills to use in your own kitchen, because you don’t need specialized equipment to make delicious autumn fruit preserves – just a stove, a stock pot, bowls, measuring cups, and a few other simple, common kitchen tools. During this weekend with one of America’s top experts on home canning, you’ll be making apple mint jelly, pear vanilla jam, quince chutney, apple butter, apple rosemary jam, and pickled Asian pears like a pro. Discover the fundamentals of boiling-water-bath canning, safe food preserving (including how to be creative while doing no harm), jam and jelly making, slow-cooker fruit butters, and roasted fruit chutneys. Learn how to put your preserves into action – whether you’re pairing them for parties or gifts or taking them home as family delicacies.
Marisa McClellan is author of the bestselling Food in Jars: Preserving in Small Batches Year-Round and a popular blogger on her Food in Jars site, selected as one of Saveur magazine’s “sites we love,” where she writes on the subject of canning and preserving. Marisa brings her expertise and love for canning to workshops nationwide. She grew up in Oregon, where her mother taught her to can local blueberries, blackberries, and apples, and brings her expertise and love for canning to workshops nationwide.