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Peach Jam Class

slice-of-peaches

Originally, when we announced the canning class line-up at Foster’s, we had a class down in which I would teach some folks how to can peach halves in light syrup. For some reason, that class has been singularly unpopular (there are only two people signed up, while there’s a waiting list for the strawberry-rhubarb jam class). So, we’ve (the very nice people at Foster’s and I) decided to transform that session into a peach jam class. So, if you were bummed about missing out on the jam class this Saturday but weren’t particularly interested in peach halves, you now have a new option!

Click here to register. If you have any questions about the class, ask away in the comments and I’ll get back to you!

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Update on the canning classes

gumballs

I recently heard from the folks at Foster’s Homewares that my summer canning classes are beginning to fill up. The first class, on strawberry-rhubarb jam is totally full (with one person on the waiting list) and the others are in various states of enrollment. If you were thinking about taking one of the classes, the time to sign up is now. In each class, I’ll be going over the basics of home canning, including safety tips and how to do the hot water process, in addition to focusing on a particular recipe. Each class costs $39 and all students get to take home a jar of whatever we made that day.

June 13th (sold out)
Strawberry Rhubarb Jam

July 11th
Peach Halves in Light Syrup

August 8th
Polish Style Dill Pickles

September 12th
Chopped Tomatoes

Click here to sign up for a class!

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A Giveaway and Lancaster County Extension Workshops

More Jars

One of the things I was totally unprepared for, when I first started blogging at Slashfood, was the fact that it would turn me into a desirable target for PR people trying to get their products noticed. Within my first month there, I was being contacted on an almost daily basis and by the time I left, I was getting upwards of 7-10 pitches a day. The flow has quieted a great deal since my departure, particularly since I’ve been diligent in pointing those eager PR folks in the direction of Kat, Sara and Alex.

However, occasionally a box or envelope still shows up and recently, a paperback copy of The Compassionate Carnivore landed on my doorstep. It’s a memoir by Catherine Friend, about finding a way back to a more humane and sustainable approach to animal farming and consumption of meat. It’s a good book. I know, since I read a reviewer’s copy of it last spring when it was first published. It has an ethos that goes hand in glove with the food in jars lifestyle I’m trying to live. So I thought I’d have a giveaway. I realize this book might not be quite as popular a giveaway as a jar of homemade jam, but isn’t it just as important to feed your mind as it is to feed your belly? Leave a comment by Sunday at 5 pm to enter. I’ll be in touch if you’re the lucky winner.

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Over the years, I’ve learned a lot about canning and food preservation, but I’ll be the first to admit that I still have much to learn. That’s why I’ve signed up for a couple of advanced food preservation classes this summer through the Lancaster County Extension Service (it’s the closest extension service to Philly). I’m going to be taking their pressure canning class on Thursday, July 16th at 6 pm (I’ll be leaving work a little early for that one) and their high acid canning class on Saturday, August 15th at 10 am. The classes both run two hours and cost $10. If any Philly folks are interested in riding out there with me for either of these classes, leave a comment and I’ll get back to you. More information about those classes is after the jump.

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Registration for Canning Classes Now Open!

I  heard today that registration is open for the canning classes. Talk to your friends, gather your relatives and let any other canning kindred spirits in your life know that now is the time to learn to make jam, pickles and more! Let me know if you have questions about the classes, otherwise I look forward to seeing some of you there!

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Canning Classes!

Sterilizing Jars

When I was in high school, I decided that what I wanted to do for my living was to become a public speaker. The thing I wasn’t sure of was what exactly it was that I wanted to speak about. I did realize that in order for people to want to hear me talk about something, I’d need to become something of an expert in a subject area. Realizing that I wasn’t much of an expert at the green age of 17, I put the public speaking plan on the back burner, figuring that over time, my topic area would eventually rise to the surface.

Thirteen years late, it appears that I’ve found my subject. My 17 year old self never, ever would have guessed that my future subject area would be canning, jam-making and pickling, but now that it’s here, I can’t imagine a more comfy and innate thing.

That’s a long introduction to let you all know that I’m going to be teaching some canning classes this summer at Foster’s Homeware (same place that we do Fork You Live, if you follow the podcast). I’ll be teaching a series of four workshops, one per month in June (Strawberry-Rhubard Jam), July (Canned Peaches), August (Polish-Style Pickles) and September (Canned Tomatoes). The classes are limited to 12 people per session and each participant will get to take a jar of what we make home with them. I’m going to be running out to New Jersey early each morning prior to the class, to pick or purchase the most delicious and fresh produce I can get my hands on, so our product is guaranteed to be quite delicious.

If you don’t live in Philly, make sure to pass the word along to your friends who do. More details about the classes after the jump.

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