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Workshop: Canning with Coconut Sugar and Fruit Juices
August 6, 2016 @ 1:30 pm - 3:30 pm
Marisa McClellan, Author, Food in Jars
Looking for the secret to making not-too-sweet jams and preserves? Learn how to safely and deliciously put up using coconut sugar and fruit juice concentrates with cookbook author and Food in Jars blogger Marisa McClellan. She’ll demonstration how to making jam using Pomona’s Pectin to ensure a set, show you how to transform excess garden produce into meal-enhancing relishes, and will ensure that you know how to properly employ the boiling water bath method for safe, shelf-stable preservation. All students will go home with the recipes and canning details, as well as the two jars of preserves they made in class that day. Please note: Registration will be limited to 20 participants. – See more at: https://www.usbg.gov/events/2016/05/21/workshop-canning-coconut-sugar-and-fruit-juices-updated-program#sthash.KThy7du3.dpuf
Pre-registration required.
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