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Canning and Pickling with Master Preserver Pam Lillis

April 30 @ 6:15 pm - 8:30 pm

Join Master Preserver Pam Lillis to learn essential techniques for preserving

Canning & Preserving – Jams & Pickled Veggies with Master Preserver Pam Lillis

It’s spring and learning to preserve is on everyone’s mind!

Tuesday April 30

6:15-8:30 PM

$100 pp. Take What We Make: You will bring home 1 Jar of Jam + 1 Jar of Pickled Veggies

This hands-on class will prepare you to jar ‘best of season’ produce as soon as it arrives at our Farmers’ Market, giving you the confidence to easily put up nutritious jars of fresh local fruit and veggies that you will savor all year long. This time-honored and economical method of preserving reduces waste and saves time and money in the long run.

This class offers an Introduction to the Hot Water Bath Method of Canning. We take a dive into the food safety and general procedures of preserving for a successful seal every time! We’ll cover brines and acids, as well as the packing requirements of hot foods and raw vegetables. Sound intimidating? Pam has got you covered!

Lots of hands make lots of fun, so be ready to chop veggies for pickled veggies or ‘Giardiniera ‘ and prepare fruit for a lower-sugar Jam. Pam will also offer a demo of ‘How to Can Tomatoes’ so you will have the skills to make and store a fresh supply of marinara for year-round enjoyment.

Yes You Can!

Venue

Wakeman Town Farm
134 Cross Highway
Westport, CT 06880 United States

Organizer

Wakeman Town Farm
View Organizer Website

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