Upcoming Classes: Reading Terminal Market! Western Mass! Wyebrook Farm!

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Though tomatoes and peaches are finished, there’s still plenty to be canning this time of year. Come take a class and preserve the fruits of autumn.

  • October 29 – Chutney making class with the Fair Food Farmstand at Reading Terminal Market. We’ll make a batch of apple pear chutney (using all local fruit) from 6-8 pm in the Rick Nichols Room. Click here to sign up.
  • October 30 – A hands on pickling workshop with the Lower Merion Conservancy. We’ll make cauliflower pickles, taste a few things from my pantry, and dig into the basics of the boiling water bath canning. Class runs from 7 – 8:30 pm and costs $35 for LMC members and $45 for non-members. Click here to register.
  • November 1 to 3 – Join me in Western Mass. for a weekend-long canning class at the Rowe CenterMore details can be found here.
  • November 4 – Get ready for Thanksgiving by making a batch of Honey Sweetened Cranberry Sauce at the Plymouth Meeting Whole Foods Market. Class is from 6:30 to 8:30 pm and costs $35. Click here to sign up.
  • November 16 – Spiced applesauce class at the Tyler Arboretum. We’ll cover the basics of boiling water bath canning and walk through the steps necessary to make a batch of delicious, low sugar applesauce. Class is from 10 am – 12 noon and costs $60 for Arboretum Members, $70 for non-members. For more details, click here and select the “Health and Wellness” drop down.
  • November 17 – Mulled Cider Jelly class at Wyebrook Farm in Chester County, PA. Class runs from 2 – 4 pm. Click here to sign up.
  • November 18 – Prep for Thanksgiving and make cranberry preserves with me at the Fair Food Farmstand in Reading Terminal Market. Class is from 6-8 pm in the Rick Nichols Room. Click here to sign up.

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8 Responses to Upcoming Classes: Reading Terminal Market! Western Mass! Wyebrook Farm!

  1. 1
    Joan F. says:

    Would love to be there but distance is too far. I make my applebutter with NO sugar. Would like to see an article defining the difference between jelly, jam, preserves,conserves and butters.

  2. 2
    Lisa Roussel says:

    Hi there Marisa,

    I’m a sort of regular reader. I check in at least every few weeks to see what you are putting up and sharing on your blog. There is always something interesting going on in your kitchen and I have bookmarked many recipes to try. Currently at the top of my list is the apple date chutney from a few days ago. My son loves chutney and is also very conscious of the sugar in his diet. It will be the perfect thing to make for him.
    I have a question for you about lids and rings for an unusual jar size. When my husband and I were living in France, I bought some jars to put up apple butter. (We had a bounty of apples from the trees in our garden.) I’ve pulled the jars out to use, but unfortunately they are bigger than the wide mouth lids and rings I’ve found. These jars measure 3 and 3/4 inches across. They came with two piece lids- a lid with seal and a full jar top, rather than a ring. Do you have any suggestions about where I might find some lids and rings to fit my jars? Thanks for any help you can offer.
    Lisa Roussel

    • 2.1
      Marisa says:

      Hi Lisa! I don’t know that you’re going to be able to find any lids and rings that fit your jars, because as far as I know, no one makes them in the US outside of the standard regular and wide mouth sizes. You might want to call a jar distributor and find out if they sell a one piece that might fit.

      • Lisa Roussel says:

        Hi again Marisa,
        I found the answer to my own question. I looked more closely at the jars and found some tiny raised lettering near the bottom. It turns out that the jars are ‘le parfait wiss’ and while there isn’t any local source near me, I’ve been able to locate a distributer in the US. I’ll email them and see what they offer. Thanks for your suggestion.

  3. 3
    Kristina says:

    Marisa,
    As my hubby and I sit here noshing on a snack of brie and your pickled cherries (yum), we got to wondering when your next cookbook will be out. I saw that I’ll be able to snag it at the end of March. Any idea when pre-ordering can start so I can have it in my hot little hands at the earliest possible moment?
    Thanks so much!

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