Jams and Jellies

Strawberry season is upon us.  Assuming the May 18th frost didn’t take out our whole crop, we will be turning those beautiful berries into a treat for all seasons. We will look at…

  • How to make jam
  • How to safely process jams and jellies
  • The difference between jams, jellies, and preserves
  • When to use the pressure  canner, hot water canner, or freezer

This workshop will be held from 10-11:30 AM on Friday, June 12th.  Cost is $15 or $10 with the donation of a good canning or kitchen implement.  To RSVP please contact Jessica.  For future learning opportunities book mark our calendar.  It will be updated monthly with new class schedules.

This class is also part of our season long educational CSA.  With this option you will be enrolled in each of our weekly workshops and recieve a CSA share of produce as well.  What a great way to spend the summer learning about sustainability.  For more information email Jessica.