Upcoming Classes: Pressure Canning! Apple Pie Filling! Autumn Retreat!

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Teaching classes is one of the best parts of my job. It’s when I get to come out from behind the stove or computer and spend some time showing many of you lovely people how to jam, pickle, and can. I have a number of classes on the schedule for the coming weeks, but I have just three that I want to particularly emphasize right now.

This Wednesday, October 9, I’m teaching a pressure canning class at Cooking Spotlight in Phoenixville, PA. For those of you who are scared of your pressure canners, this session will put you at ease and will have you preserving low acid things like chicken stock and made from scratch beans in no time (I’m going to demonstrate the pressure canner using a batch of onion rosemary jam). The class is from 6:30 – 9 pm and costs $55. Click here to sign up.

My last class of the season at Indy Hall is this Saturday, October 12 from 11 am – 1 pm. We’re making spiced apple pie filling, which is the best stuff ever to have on hand for quick holiday desserts and easy brunch treats. I’ll show you how to use Clear Jel, a canning-safe thickener. Class is from 11 am to 1 pm and costs $50 per person. Leave a comment or email me to sign up.

The last class I want to spotlight is my weekend-long canning retreat at Rowe Center in Western Massachusetts. This workshop starts in the evening of Friday, November 1 and runs through lunchtime on Sunday, November 3. To further entice you to join me for that weekend, I’ve included the outline of canning activities I have planned after the jump. Please feel free to ask me any questions you might have about that weekend, because I really would love to have a few more of you join me! And if the outline has you convinced, you can find registration information here.

Friday night:

  • Welcome and introduction to canning
  • Review the basics of boiling water bath canning
  • Prep apples for jelly
  • Roast quince for chutney

Saturday session 1:

  • Basic applesauce, can one-third
  • Start apple butter with one-third of the applesauce
  • Make apple rosemary jam with another one-third applesauce (pectin-free jam)

Saturday session 2:

  • Make apple mint jelly (traditional pectin jelly)
  • Make pear vanilla jam (low sugar pectin jam)
  • Make quince chutney with roasted quince (sweet/savory preserve)

Saturday session 3:

  • Pickled Asian pears (pickling)
  • Demo small batch skillet jam and offer ways to adapt the technique to nearly every recipe
  • How to be creative with canning and still be safe
  • How to put your preserves in action

Sunday morning:

  • Finish apple butter
  • Pairing preserves for parties and gifts
  • Answer questions
  • Wrap up and pack jams for home travel

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6 Responses to Upcoming Classes: Pressure Canning! Apple Pie Filling! Autumn Retreat!

  1. 1
    Jo Booth says:

    would love to see a pressure canning class at whole foods in Plymouth meeting!

    • 1.1
      Marisa says:

      Unfortunately, that store doesn’t have the facility for pressure canning. I need a real kitchen set-up for this particular class. Cooking Spotlight is the only teaching kitchen in the Philadelphia region where I’m currently teaching pressure canning.

  2. 2
    e says:

    Marisa,
    Can you offer the pressure canning class next summer when you come to Portland? I’m an experienced water bath canner, but I’m in the group of ‘afraid of the pressure canner’. I’d like to get over it!
    Thanks,
    e

  3. 3
    Courtney says:

    Check out this coasts Portalnd too (Maine) there’s a huge local foods and organic ag movement here, since local food never really left Maine. I think many have a good handle on water bath canning, a pressure canning workshop would go over really well.

    I’m sure you book workshops like this a ways out, so definitely think about it for next year. Bonus it’s a beautiful city and could double as a vacation :)

    There’s a new commercial kitchen space opening in a funky industrial area that’s becoming home to many breweries, coffee roasters, and kombucha crafters. The organization Resilient Roots would be a great place to start connecting if you’re interested. They’re most active on Meetup, but have a web presence as well.

    All the best,
    Courtney

    • 3.1
      Courtney says:

      Whoops, I meant to say the Resilience Hub, not Resilient Roots, both great but different groups in the area!

  4. 4
    Tiffany Lavely says:

    I am trying to figure out the best way to make homemade apple pie filiing in mason jars or a homemade apple pie to mail to my daughter she lives in the same state as I do but i dont know how to coook it or freeze and mail it safely

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