Spring and Summer Classes at Greensgrow


This spring, summer and fall, in addition bouncing around the country in support of my cookbook and teaching a small slate of Indy Hall classes (dates coming soon), I’ll also be partnering with Greensgrow (located in the Kensington neighborhood of Philadelphia) on a series of canning classes in their Community Kitchen.

These classes cost $35 (a bargain!) and are held on Saturdays (see below for times). Everyone takes home the recipe and a small jar of what we make. There’ll be an opportunity to get hands on with the produce as well. Just make sure to wear comfortable shoes, as in these classes, there’s no space to sit.

April 21: Pickled Asparagus
12 noon – 2 pm
Click here to register

May 26: Strawberry Vanilla Jam
12 noon – 2 pm
Click here to register

July 7: Spiced Peach Jam
2 – 4 pm
Click here to register

October 13: Pear Vanilla Jam
12 noon – 2 pm
Click here to register

November 10: Apple Cranberry
12 noon – 2 pm
Click here to register

Classes are held at St. Michaels Church, 2139 East Cumberland Street. Enter at the blue door on the Trenton Avenue side of the building.

Updated to add: I forgot to mention that Greensgrow is also hosting an event on March 30 that I think some of you might be interested in. Called “How is the Local Food Movement Changing the Way We Eat?,” it will feature a discussion with Tanya Denckla Cobb, author of Reclaiming Our Food and The Gardener’s A-Z Guide to Growing Organic Food. There will be refreshments and an opportunity to have Ms. Cobb sign your books. The event runs from 6:30 – 8:30 and costs $10. Click here for more information or to sign up.

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3 responses to “Spring and Summer Classes at Greensgrow”

  1. I love that you host canning classes all over the country. I have hosted several in my own kitchen without charge to many of my own girlfriends; we all share in purchasing/growing/picking the required items for our canning adventure! I even taught my little sister to can her own green beans over an outdoor stove. She is ecstatic to say the least! August green beans was her very First Canning experience! I’m excited to share the experience with even more people – I’ve noticed that there are a few more canners out there that are using outdated methods; those re-using the canner lids with the rubber seal, incorrect methods – boiler bath versus pressurized canning- it Frightens Me! Even not using the right amount of acidity in canning tomatoes……. I’ve had one jar of Meat to not seal! I’ve learned my lesson…. I believe the jar I used was one of those older beautiful mason jars that can only be used for storage or decoration now adays because the newer lids and caps do not fit properly. Well noted! Just a few of the many little tidbits that need to be shared with other longtimers and novices! How long have you been teaching? How did you get started? I would love to hear some of your ideas. Love reading your blog! Love seeing what you are doing to share with others!

    • Anita, I’ve been teaching canning classes for four years now. I started simply by doing it. I had a deep well of canning knowledge and wanted to share. I knew some people with a homewares store that had a space for teaching and so proposed to them that I begin to teach classes. That was the beginning and it’s exploded from there.

  2. I am planning to have a big garden this year. We are working the soil and waiting for spring. I plan to can enough food for at least a year. I also plan to dry and freeze as much as I am able.

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