Canning with Ann: Jams & Jellies Wednesday June 11th, 6:30pm Cost: $20pp; of $50 for all three “Canning with Ann” workshops
Come and learn proper techniques for both hot water bath and freezing strawberry jams and jellies. See what types of equipment are required and maintenance to keep them working properly. You will get recipes, learn food preparation techniques and bring home a sample of what is made that night.
Canning with Ann: Pickles Wednesday July 16th, 6:30pm Cost: $20pp; or $50 for all three “Canning with Ann” workshops
Come and learn proper techniques for making both dill and chunk pickles. We’ll discuss the best places to purchase local cucumbers in bulk for your recipes. We’ll review the types of equipment required and food preparation techniques. You will get recipes and bring home a sample of what you prepare that night.
Canning with Ann: Tomatoes Monday August 25th, 6:30pm Cost: $20pp; or $50 for all three “Canning with Ann” workshops
Come and learn how to make both tomato sauce and salsa. We’ll cover the best varieties to use as well as proper food preparation techniques. You’ll learn about the difference between pressure canning and hot water bath and when to use which. You’ll leave with recipes and a sample of what we make that night.
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