Spring and Summer Canning Classes Now Available!

April 29, 2011(updated on December 6, 2021)

Purple topped asparagus

Canning season is approaching! I know that there are still many among you who want to tackle your own projects this summer but have apprehensions. The best way to get shake off your fears and get comfortable with the canning process is to take a class and see it done first-hand. If you’re in Philly or surrounds, you can even take a class with me. The following classes will be held at Indy Hall (20 N. 3rd Street, Philadelphia, PA) from 11 am-12:30 pm. Classes cost $45 per person and include instruction, the recipe and a jar of whatever we make in class.

What’s more, there are still four spots in the class I’m teaching tomorrow, if you’re interested in pickling some asparagus (it’s quite tasty!). To sign up for any of these classes, email me at foodinjars AT gmail.com.

April 30
Pickled Asparagus

June 11
Strawberry Rhubarb Jam

July 9
Peach Lime Jam

August 13
Cucumber Dill Pickles

September 10
Spicy Tomato Chutney (this recipe takes a bit longer to cook down, so this class will run until 1 pm)

I’m also doing a series of three canning demonstrations at Linvilla Orchards this summer. These are free and open to the public, so come out and say hi! You can find me there on the following dates…

July 23 for the  Sweet Corn and Blackberry Festival
August 6 for the Peach Festival
September 24 & 25 for the Apple Festival

I’m also available for private canning classes. For more information on how to set one up, click here and scroll down to the bottom of the page.

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6 thoughts on "Spring and Summer Canning Classes Now Available!"

  • I am no where near Philly, but what a fun line-up you have. I will be pickling asparagus soon as well. That peach lime jam sounds wonderful, I hope you will share the recipe later.


  • Hi Marisa,

    This is a bit off topic, but since canning season is nigh again, how did the pickled green tomatoes turn out? If they were not soft, I would like to know your secret. Mine taste fantastic but the soft texture is a turnoff.