Tuesday, September 03, 2013
Canning and Preserving
6:00 PM – 9:00 PM
Canning and preserving foods are old-fashioned, right? Not anymore. Many are resurrecting their grandmother’s tradition of “putting up” the abundant fruits and vegetables of the season. Students will learn the traditional method of canning fresh fruits and vegetables from Chef Megan Lambert, owner of
Garnet Gals Local Jams and professor at Johnson & Wales University. You’ll discover the joys of opening a homemade crock of spicy chutney to serve with dinner this winter and the simple pleasure of giving shimmering jars of delectable jams to family and friends. Each student will take home a selection of items made in class. Class includes a light supper and all materials and supplies.
MENU: Red Pepper Jelly, Spiced Apple Butter, Sweet & Spicy Beet Pickles, Pear Ginger Jam, and Mango Chutney.
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