Small Batch Canning

If you enjoy eating in season, this is the way to enjoy the bounty of the harvest all year long. We’re talking a few jars at a time, no big deal, no fancy equipment. This class is for CSA subscribers who love supporting their local farmers but can’t get through their share each week; it’s for gardeners with postage-stamp sized plots, for farmers’ market regulars and for people who want to learn how to can but are intimidated by the process and scale. If you can boil water, you can stock your pantry with fresh goodies for every season. The techniques you will learn in this class are applicable to both fruits and veggies. You will have an amazing pantry to draw from when it’s cold again — and Wheatsfield Co-op has everything you need from jars to pickling seasoning to pectin! Gluten Free and Vegan Friendly Class.

Sara Reece is a long time enthusiast for all things food preservation. It all started with growing up in a huge family where her mom did a lot of canning and freezing. As an adult, her continuously achy joints led her to adopt a whole foods diet and she’s never looked back as her symptoms abated. The slow-food concept (food should be grown and bought locally, prepared with care, and consumed with appreciation) is one that rings true to her spirit. Sara is delighted to share her expertise in canning and fermentation with her Co-op community.

Date and Time
Thursday, July 25, 5:30-7pm

Food Preservation