Most of the time, when I teach canning and preserving classes, they last no more than two or three hours. Occasionally though, I offer longer, more intense workshops in order to give people a chance to dig deeply and really get hands on with the preserving experience.
I’m teaching one of these weekend-long workshops this June at the Omega Institute in Rhinebeck, NY. It starts on Friday, June 24 and runs through Sunday, June 26. We’ll make between 10 and 12 different products and will make sure to touch on a variety of skills, including jam making, pickling, fermenting, drying, pressure canning, hot packed fruit pieces, natural sweeteners, and more.
For information, or to register for the workshop, click here.
