Though it’s still only March, the summer canning season is just proverbial moments away. And since it’s going to be here before we know it, I thought it was time to tell you about the classes I’ll be teaching at Foster’s Homewares (in Philadelphia) in May, June, July and August. We’ll be offering six classes in all, three focusing on jams and chutneys and three on the pickle-y pucker-y side of things. Classes run from 11 a.m. until 12:30 p.m., cost $39 a pop and all students leave each class with a small jar of whatever we made that day.
Saturday, May 1
Saturday, May 15
Saturday, June 12
Saturday, July 10
Saturday, July 24
Saturday, August 7
I am also currently working on getting a couple of more hands-on canning workshops scheduled for the summer and I will let you all know when I have more details. Those workshops require slightly longer time commitments and more student involvement than the Foster’s classes, but have a much higher pay-off in terms of the amount of foods in jars that you end up with at the end of the day (depending on what we make, you’ll leave with three or four jars of food you helped preserve).
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I recently started writing for Grid Philly, a local magazine devoted to helping foster a more sustainable Philadelphia. My first article is in the April issue, which hit the streets in the last couple of days. If you live around these parts, you’ll find Grid at a variety of independent restaurants and retailers. If you don’t live here, you can check out my article, extolling the virtues of rhubarb, here. To see the actual layout, flip to pages 22 and 23 of the digital edition.
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As you regular readers know, I really love to talk about seasonal food and the many ways to preserve it. So, when reporters reach out to me, needing some canning information, I’m always delighted to talk to them, because I’m crazy for this stuff. However, rarely do these conversations turn into much. However, a recent chat I had with food writer Jeff Houck turned into a nice, juicy article in the Tampa Tribune that hit the internet earlier this week and will appear in the Sunday edition of that Trib. So fun!