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Intro to Home Canning

image courtesy Sharon Drummond
049190b8 seeable

Taught by Drake Page

Drake Page founded and operates The DP Chutney Collective located in Greenpoint, Brooklyn. His chutneys, ketchups and relishes are available in stores nationally and have been featured in the New York Times, Food & Wine magazine, Daily Candy, Tasting Table and on NPR. 

 

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

Explore the ancient art of food preserving with this introductory class to home canning. The cold months still yield plenty of hearty fruits and root veggies perfect for preserving and complementing richer winter meals.

We'll de-mystify the entire process, from prepping fresh fruits and vegetables for canning, through simple jar sterilization, and the final step of water-bath processing.

We'll highlight the essentials for safe canning, including the use of heat, sugar and acidifying agents such as vinegar. All of your worries and fears will be allayed! 

You'll make - and leave with -  two jars of tasty preserved goods, as well as the knowledge and confidence to can at home an array of jams, preserves, chutneys, ketchups, pickles and salsas.

 

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