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Preserving the Harvest
October 4 @ 11:00 AM - 2:00 PM$40 – $55
Learn simple, shelf-stable preserving practices, three straightforward recipes–a pickle, a jam and whole-preserved fruit–and discuss safe ways to modify flavors. We’ll review the principles of hot water bath canning, and you’ll leave with a basic knowledge of how to replicate the process at home and adapt the recipes to your taste.