We are heading into the home stretch of summer. If you haven’t yet pulled out your canning pot this season, consider taking a class to help boost your preservation mojo. I’ve got a handful of in-person classes on the schedule, as well as a pair of live online classes.
These online classes have been a total delight. Three times now, I’ve hosted them from my kitchen and a happy crowd of 20-25 people have tuned in. The conversation in the chat room has been consistently lively and I so enjoy the sense of community that builds over the course of an hour. If you haven’t joined one yet, I highly encourage you to do so!
Tuesday, August 4 – Live online class via Concert Window! This time, I’ll be talking about pickling (quick, processed, and fermented) starting at 8 pm eastern time. Class is pay what you wish. Sign up here.
Wednesday, August 5 – Small batch canning demo and book signing at the Collingswood library. 6:30-8 pm. Free!
Saturday, August 8 – Canning classes at the United States Botanic Garden in Washington, DC. The morning session is Pickled Carrots Two Ways (10 am to 12 noon) and the focus of the afternoon session An Introduction to Preserving Beets. That afternoon session will include a pressure canning demonstration.
Tuesday, August 11 – Jam making class through the Cumberland County Society of Farm Women in Carlisle, PA. Class is from 6:30 – 8:30 pm and costs $15. Contact Deb Yorlets at 717-574-2217 to sign up.
Wednesday, August 26 – Live online class via Concert Window! This class will be all about canning tomatoes. I’ll demonstrate how to cold pack and process whole tomatoes starting at 8 pm eastern time. Class is pay what you wish. Sign up here.
Friday, August 28 through Sunday, August 30 – Canning workshop at the Omega Institute in Rhinebeck, NY. More details here.
Wednesday, September 2 – Low Sugar Plum Jam with Weaver’s Way. I’ll show you how to make a lower sugar jam using late summer plums and Pomona’s Pectin in the kitchen at the Chestnut Hill Friends Meeting House. 7-9 pm. Click here to register.