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!
I wish I lived in Philly so I could take all of your canning classes. I think you need to go on the road with this seminar 😉
I’m surprised it was unpopular! I had a hard time between choosing that or the pickle class. In the end I picked pickles because I already know how to freeze peaches, so I figured pickles would be more logical.
what an awesome blog. i teach preservation classes here in park city…i feel as if we are a bit like kindred spirits!
Oh, I would so have taken the peach halves class. Summer in a jar, that is.
Wondering how “hands-on” this class is? I have never canned before but have been reading about it and considering investing in the basics. Thanks.
The class is hands on in the sense that if people want to, they’ll be able to come up and help peel/chop fruit, stir the jam or help fill the jars. There will be approximately 15 people in the class, so no one will be doing anything from start to finish, but I do try to ensure that everyone gets to play some role in the making of the final product. And of course, everyone gets to take home a small jar of what we made.
I do go through the basics of canning in every class I teach, so if you’re looking for some grounding in the fundamentals, it’s a good way to get that.