Sunday, May 14, Noon – As we head into May, our gardens and markets are full of fresh produce begging to be preserved for the rest of the year. Many of us have fond memories of our moms and canning, but most of us don’t have a clue about how it is done. Gardener and cook extraordinaire Gregory Ware will be here to demystify the science of canning. He will outline the various methods of canning including water bath, pressure, acid and non acid, plus how to know what technique is appropriate for vegetables, meats, fruits and jams. As part of this workshop you will get a copy of Gregory’s brochure outlining in detail his favorite canning methods. This is a two-hour class. Cost: $40.
Cancellation policy: No refunds or store credits will be issued if you can’t attend a class. Instructors work far in advance to prepare materials for class and they are paid whether or not you come. No exceptions. You are welcome to send someone in your place. Please let us know in advance.