Tag Archives | canning classes

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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Upcoming Classes, Events, and Canning Demos

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We’re deep into the harvest season and that means lots of classes, events, and book signings. Here’s were I’ll be in the next couple of weeks. Mark your calendars!

Events and Demos

This Saturday, October 26, I’ve got two free events.

  • At 10 am, I’ll be at Central Market in Lancaster City, PA as part of their Food Day/Week celebration. I’ll be showing how I make small batches of Pear Vanilla Jam, sweetened with honey. There will be fun and samples for all.
  • Then, from 1 to 5 pm, I’ll be at the Williams-Sonoma at the Bellevue in Philly as part of their Artisan Market. I’ll be leading a canning demo and then will be sticking around to sell and sign books.

On Sunday, October 27, I’m doing two demos at one event.

  • From 1 to 4 pm, I’ll be at the Lehigh Valley Harvest Festival, sharing the Fillmore Container Preserving the Harvest demo stage with Amanda Feifer from Phickle. I’m making Pear Vanilla Jam and Pickled Pears, Amanda is making Sauerkraut and Kefir. This event costs $25 per person, but is well worth the fee.

Classes

  • 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 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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Upcoming Classes: Pressure Canning! Pie Filling! Fall Chutney!

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We are well into the season for apples, pears, and quince, and cranberries should be arriving any day now. Come take a class with me and learn how to preserve some of this fall bounty!

October 9 – Pressure canning class at Cooking Spotlight in Phoenixville, PA. I’ll demonstration how to make a batch of onion and rosemary jam, and will show you how to preserve it for shelf stability with a pressure canner. The class is from 6:30 – 9 pm and costs $55. Click here to sign up.

October 12 – Spiced Apple Pie Filling at Indy Hall! Get a jump on your holiday pies by helping peel, chop and process 10 pounds of apples down into a batch of fragrant, spicy apple pie filling. Class is from 11 am to 1 pm and costs $50 per person. Leave a comment or email me to sign up.

October 19 – Canning at the United States Botanic Garden in Washington, D.C. The morning class will be a jam making session, featuring a batch of pear vanilla jam. The afternoon class will be a make your own pickle party, starring water bath processed pickled carrots. Call the USBG to sign up.

October 26 – Canning demo and book signing at the Williams-Sonoma at the Bellevue in Center City Philadelphia. Demo starts at 1 pm and I’ll be onsite, selling and signing books until 5 pm.

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 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 and a registration link is coming soon!

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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Upcoming Classes: Philly! Phoenixville! Greensgrow!

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Hello canners! Summer is coming to a close, but I’ve still got plenty of canning classes on the schedule. Check ’em out!

September 14 – Tomato Jam at Indy Hall! In this class, we’ll make a batch of tomato jam and talk about all the ins and outs of canning tomatoes. Both boiling water bath and pressure canning will be discussed. Class is 11 am – 1 pm and costs $50. Leave a comment or email me to sign up.

September 18 – Tomato canning demonstration class at Henry Got Crops in Philadelphia’s Roxborough neighborhood. The class is from 6:30 – 8:30 pm and costs $10 for CSA members, $15 for non-members. Email henrygotcropsATweaversway.coop to sign up.

September 19 – Hands on tomato canning basics at Cooking Spotlight in Phoenixville, PA. Class runs 6:30 – 9 pm and costs $60. All participants will go home with a jar of tomatoes. Click here to sign up.

September 21 – Tomato Jam at Greensgrow. Class is from 12 noon to 2pm and costs $35. Click here to sign up.

October 12 – Spiced Apple Pie Filling at Indy Hall! This class will give students an opportunity to help peel, chop and process 10 pounds of apples down into a batch of fragrant, spicy apple pie filling. Class is 11 am – 1 pm and costs $50. Leave a comment or email me to sign up.

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Canning Classes: Brooklyn! Portland! Boston!

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Hey canners! Just a quick Monday morning reminder about my upcoming classes. There are still a bunch of spots left in the Portland class and I’d love to see some of you PDX-ers there!

July 18Apricot jam two ways at The Brooklyn Kitchen in Brooklyn, New York. Class runs from 6:30 – 8:20 pm and costs $65.Click here to sign up.

July 20 – Come learn about jam making and boiling water bath canning with me at Longview Farm Market in Collegeville, PA. We’ll be making a batch of low sugar plum jam using Pomona’s Pectin. The class runs from 11 am – 1 pm and costs $35 to attend. Click here to sign up.

July 23 – Low sugar plum preserves in PORTLAND, OREGON! Class runs from 7 – 9 pm and will be held at the Subud Center in NE Portland. Class costs $40. Click here to sign up!

August 1 – Come learn to pickle your garden produce at the Massachusetts Horticultural Society in Wellesley, MA. This class will walk you through the steps of pickling and boiling water bath canning in this two-hour hands-on Dilly Bean workshop. You’ll learn how to tackle a mess of beans and have the opportunity to ask all your burning preserving questions. The class runs from 6 – 8 pm and costs $55 ($50 for MassHort members). Click here to register.

August 2Free canning demo and book signing at the Hudson Public Library in Hudson, MA. The demo starts at 2 pm. There’s no sign-up required and I hope to see some of you there!

August 3 – Two classes at Create-a-Cook in Newton Highlands, MA. From 10 am – 1 pm, I’m doing a boiling water bath class featuring plum jam and pickled green beans. It costs $68 and you can sign up here. Then, from 2 – 5 pm, I’m offering a pressure canning class. I’ll talk about how to safely preserve low acid foods such as chicken stock, beans, and other vegetable products and will demonstrate how to make and preserve a batch of caramelized onion jam. That class is also $68 and the sign up page can be found here.

August 7Plum jam two ways at The Brooklyn Kitchen in Brooklyn, New York. This session features both demonstration and hands-on components and all participants go home with multiple jars of jam. Class runs from 6:30 – 8:30 pm and costs $65. Click here to sign up.

August 10 – Pickles at Indy Hall in Philadelphia. A deeply hands-on class, students will make quick cucumber and preserved green bean pickles (both vinegar based) and will take both varieties home to compare and contrast. Class is from 11 am – 1pm and costs $50. Leave a comment or email me to sign up.

August 15 – Tomato canning with the Fair Food Farmstand! We’ll preserve pints of whole peeled tomatoes in a boiling water bath canner. Participants will take home a jar of tomatoes and the knowledge necessary to do it at home. 6 – 8 pm in the Rick Nichols Room at Reading Terminal Market. Click here to signup.

August 17A massive tomato canning workshop at Blooming Glen Farm in Perkasie, PA. I’m going to set up a bunch of burners and we’ll can enough tomatoes for everyone to take home 2-3 quarts (final yield will depend on how much we’re able to get through that day). It costs $75 and will be a sweaty, fun, productive day with a potluck lunch. Click here to sign up.

August 18 – Canning demo and book signing at Wyebrook Farm, with a few tastes of preserves from my pantry. I’ll make a batch of spiced plum jam and will have books to sign. The event starts at 2 pm and a sign-up link is coming soon.

August 20 – Spicy Tomato Chutney at Greensgrow in Philadelphia. Class is from 12 – 2 pm and costs $35. Click here to sign up!

August 24 – An all-inclusive tomato canning class at The Brooklyn Kitchen in Brooklyn, NY. Students will receive a demo on how to safely can their own fresh tomatoes and receive a take home kit that include detailed directions, a case of wide mouthed pint jars, and a flat of canning tomatoes. Class runs from 2 – 4 pm and costs $85. Click here to sign up.

August 25Plum jam two ways at The Brooklyn Kitchen in Brooklyn, New York. This session features both demonstration and hands-on components and all participants go home with multiple jars of jam. Class runs from 2 – 4 pm and costs $65. Click here to sign up.

August 26 – An all-inclusive tomato canning class at The Brooklyn Kitchen in Brooklyn, NY. Students will receive a demo on how to safely can their own fresh tomatoes and receive a take home kit that include detailed directions, a case of wide mouthed pint jars, and a flat of canning tomatoes. Class runs from 6:30 – 8:30 pm and costs $85. Click here to sign up.

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Upcoming Classes: Boston! Brooklyn! Bucks County!

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Last week, I posted about some of the classes I have coming up in the next few weeks. However, knowing how busy life can get, I bet a lot of you are already booked in the nearer term. That’s why today I’m writing about the the events I have coming up in August, in the hopes that some of you might have slightly more flexible schedules a little later in the summer. As always, if you have any questions about whether one of these classes might be a good fit for you, please do leave a comment and I’ll be certain to get back to you.

August 1 – Come learn to pickle your garden produce at the Massachusetts Horticultural Society in Wellesley, MA. This class will walk you through the steps of pickling and boiling water bath canning in this two-hour hands-on Dilly Bean workshop. You’ll learn how to tackle a mess of beans and have the opportunity to ask all your burning preserving questions. The class runs from 6 – 8 pm and costs $55 ($50 for MassHort members). Click here to register.

August 2 – Free canning demo and book signing at the Hudson Public Library in Hudson, MA. The demo starts at 2 pm. There’s no sign-up required and I hope to see some of you there!

August 3 – Two classes at Create-a-Cook in Newton Highlands, MA. From 10 am – 1 pm, I’m doing a boiling water bath class featuring plum jam and pickled green beans. It costs $68 and you can sign up here. Then, from 2 – 5 pm, I’m offering a pressure canning class. I’ll talk about how to safely preserve low acid foods such as chicken stock, beans, and other vegetable products and will demonstrate how to make and preserve a batch of caramelized onion jam. That class is also $68 and the sign up page can be found here.

August 7 – Apricot jam two ways at The Brooklyn Kitchen in Brooklyn, New York. This session features both demonstration and hands-on components and all participants go home with multiple jars of jam. Class runs from 6:30 – 8:30 pm and costs $65. Click here to sign up.

August 10 – Pickles at Indy Hall in Philadelphia. A deeply hands-on class, students will make quick cucumber and preserved green bean pickles (both vinegar based) and will take both varieties home to compare and contrast. Class is from 11 am – 1pm and costs $50. Leave a comment or email me to sign up.

August 15 – Tomato canning with the Fair Food Farmstand! We’ll preserve pints of whole peeled tomatoes in a boiling water bath canner. Participants will take home a jar of tomatoes and the knowledge necessary to do it at home. 6 – 8 pm in the Rick Nichols Room at Reading Terminal Market. Click here to signup.

August 17 – A massive tomato canning workshop at Blooming Glen Farm in Perkasie, PA. I’m going to set up a bunch of burners and we’ll can enough tomatoes for everyone to take home 2-3 quarts (final yield will depend on how much we’re able to get through that day). It costs $75 and will be a sweaty, fun, productive day with a potluck lunch. Click here to sign up.

August 18 – Canning demo and book signing at Wyebrook Farm, with a few tastes of preserves from my pantry. I’ll make a batch of spiced plum jam and will have books to sign. The event starts at 2 pm and a sign-up link is coming soon.

August 20 – Spicy Tomato Chutney at Greensgrow in Philadelphia. Class is from 12 – 2 pm and costs $35. Click here to sign up!

August 24 – An all-inclusive tomato canning class at The Brooklyn Kitchen in Brooklyn, NY. Students will receive a demo on how to safely can their own fresh tomatoes and receive a take home kit that include detailed directions, a case of wide mouthed pint jars, and a flat of canning tomatoes. Class runs from 2 – 4 pm and costs $85. Click here to sign up.

August 25 – Plum jam two ways at The Brooklyn Kitchen in Brooklyn, New York. This session features both demonstration and hands-on components and all participants go home with multiple jars of jam. Class runs from 2 – 4 pm and costs $65. Click here to sign up.

August 26 – An all-inclusive tomato canning class at The Brooklyn Kitchen in Brooklyn, NY. Students will receive a demo on how to safely can their own fresh tomatoes and receive a take home kit that include detailed directions, a case of wide mouthed pint jars, and a flat of canning tomatoes. Class runs from 6:30 – 8:30 pm and costs $85. Click here to sign up.

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