Small batch canning demonstration + vegan brunch :: March 9, 2013

Ever wonder how to preserve just one or two jars of produce at a time?  Are you intrigued by home canning, but put off by the thought of spending an entire day in the kitchen dunking dozens of jars in and out of boiling water?  Curious about what can be preserved beyond your basic jam or pickle?

A small batch canning demonstration may be just what you’re looking for!

This hands-on class will take advantage of winter pears.  I will cover the basics of boiling water bath canning and how to make infused fruit butters.  A non-fruit item will also be processed if time allows.

Participants will be given the opportunity to help peel and chop several pounds of pears that will be cooked down into an herb-infused pear butter.  Piedmont Farm Animal Refuge board member Linda Nelson is hosting this class in her home.

This is a donation-based class, with a suggested donation of $30.  Cash only, please.  All participants will take home a jar of what was made that day along with the recipes used.

Time: 10:00-3:00

Place: An e-mail will be sent out to participants prior to the event with Linda’s home address

Menu: Swiss chard frittata, kiss my grits casserole, New York style crumb coffeecake and a fruit galette will be served along with tea and coffee.  Please let us know if you have any food allergies when you sign up.

PLEASE RSVP BELOW!  Space is limited to the first 10 respondents.

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