Putting-up your own food in jars is cool again! If you never learned Grammy’s secret jam recipe or need a refresher on what to do come join Dr. Shauna Henley for this hands on workshop where you will get to bring your own jar of preserves to bring home. This course is aimed at introducing the food science principles of high and/or low acid foods to be preserved, as well as the knowledge to safely can to prevent botulism. Follow me all canning season (April-November@FoodSmartUME(link is external)).
Tag Archives: food preservation
Food Preservation Recipes and Demonstrations
While it sounds really cool and fun, preserving food by hot water bath canning can also be intimidating if you’ve not done it before. Whether you’re curious to try, are afraid of where to start, or learn by doing, join this beginner’s class on hot water bath preservation. Keep the bounty of your late summer garden tasting delicious and nutritious all-year round. The class will go over basic techniques step-by-step to get you up and canning using two different recipes. Canning is a communal activity and we can’t wait for you to join in on the fun!
Teacher
Regina Anderson is the Executive Director at national nonprofit Food Recovery Network, the largest student organization fighting hunger and waste in America. For over a decade, Regina has worked in the nonprofit sector, committed to social justice issues. Regina has been cooking since she was 10, and gardening for the past 3 years and is always seeking new information and experiences around food and nutrition. Contact Regina at reginadmanderson@gmail.com, and via Twitter at @ReginaDM
Food Preservation 101 Workshop
Food Preservation – Participants will learn different methods of food preservation – pickling, drying, freezing, and canning. This workshop will explain which method is best to use for your needs and for each harvest and will walk through the basics of each method. Join us at the Food Preservation workshop to learn how to preserve your harvest and enjoy delicious fruits and vegetables all year long.
Teacher Bio:
Wendy Kiang-Spray is a freelance writer and speaker. Her articles about gardening and food have appeared in Heirloom Gardener magazine and other publications. She gardens in Rockville, Maryland where she also works as a high school counselor. In her spare time, she volunteers as a DC Master Gardener and blogs about gardening and family at www.greenishthumb.net. She is writing her first book about growing and cooking Chinese vegetables. Friend Wendy on Facebook and keep up with her garden happenings!
Workshop: Canning with Coconut Sugar and Fruit Juices
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.
Canning with Natural Sweetners
Marisa McClellan, Author, Food in Jars
Want to preserve without cups and cups of refined sugar? Learn how to safely and deliciously can using honey and maple 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 preserve peach halves in honey syrup, 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 make 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-honey-and-maple#sthash.PPgBsfUI.dpuf
Canning Demystified An Introduction to Water Bath & Steam Pressure Canning
Been intimidated by home canning? Canning is a fun, creative, and delicious way to “put up” the harvest and preserve the flavors of every season. And with some basic understandings, canning is both safe and reliable.
In this beginner’s class, learn the basics while we go through the process of canning farm fresh tomatoes in a high acid water bath, and home-made barbecue sauce in a low acid pressure steamer. You’ll learn how to blanch, peel, and pack whole tomatoes.
Topics covered will include “what to can and what not to can,” “what is botulism?”, “what the heck is head space?”, and “will I die in a kitchen explosion?”, as well as how to make homemade relishes, jams, soups, beans, stock and bone broth, delicious
sauces and more to can in your own home. Come with all your questions and ideas and leave ready to stock your pantry with local, BPA free food and sauces.This class includes all supplies and produce, and tomato sandwiches and refreshments to snack on.
You’ll go home with a pint of whole canned tomatoes, and a pint of bbq sauce.
**This workshop is limited to 12 participants.
Date: July 30, 1pm- 6pm Cost: $60
Location: The Johnston Square Brick Barn, Baltimore 21202 Instructor: Elizabeth Sterner
About the Instructor:
Elizabeth is a Baltimore city homesteader herding kids, hens, a dog and a dad while still trying to have a little fun. In the day to day she assists littles in play-based learning at a local preschool, and serves up delicious food at the Silver Queen Café. She has been preserving for about 10 years now and would love to share her knowledge and experience with her community.
About the Location:
The “Brick Barn” is a brick garage turned classroom space on Charm City Farms’ newest Permaculture farm space, a triple vacant, city-owned lot in the Johnston Square area of Baltimore. The Brick Barn serves as a classroom space for Permaculture Design Certificate courses, a workshop, and a community gathering space, with future plans to include produce processing and to serve as a local goods trading post.
The address to the barn is roughly 1310 Hillman St, Baltimore, MD 21202, directly across from Green Mount Cemetery.
Forage Series Class: Fermented Fruits
Summer’s sweetness will be thick upon us. Wineberries, Black Raspberries, Elderberries, Serviceberries, and maybe we’ll even sneak a Blackberry or two from the garden! The season for fresh berries always feels terribly short so we’ll prepare some long-haul goodies like berry and herb infused vinegars, elderberry syrup and we’ll snack on some instant chia seed black raspberry jam.
Facilitator:
Lacey Walker manages the education garden and builds community programs at Fox Haven Learning Center, but considers her true career to be that of a lifelong student. Her studies include herbalism, farm based education for adults and children, plant based cuisine, meditation, caring for and expanding the troop of ferment “children” she raises for gut health, the science of soil and composting, the mysterious life of companion plants, monthly wanderings to new corners of the country and the indispensable, incomparable joy of community potlucking.
Lacey engages with her passion for writing by authoring Fox Haven’s monthly contribution to The Environment is You in the Frederick News Post and can sometimes be seen toting her camera around, a throwback to her time in art school pursuing a BFA in Photography at Shepherd University. More often these days she likes to keep her hands free for playing in the dirt.
Intro to Canning: How to Preserve Tomatoes, Pickles, Jams & Jellies
There’s nothing better than opening up a jar of home-preserved
tomatoes or jam on a dark winter night, and remembering the warmth and
bounty of summer! This class will cover basic canning for the
beginner, using simple, inexpensive equipment. We’ll learn the boiling
water bath method, which can be used to safely preserve fruits
(including jams and jellies), tomatoes, and pickles. This is a
hands-on class so come prepared to get cookin’!
