This is class #2 and the last class of our jar class series where we are learning the dying art of preserving and canning food. In this class we're jammin' and hope you like jammin' too! Learn how to make jam using seasonal fruit and then can it for extended shelf-life using the water bath method. Canning was created because summer is a very productive season that typically produces more fruit than can be eaten and allows you to store the abundance and save it to consume at later less productive months. You will receive a jar of organic jam and directions to take home with you.
$30 General Admission
$55 for both classes in the jar series
($26/$50 WWF Alumni Discount)
- brief overview of preservation, jams and canning
- visiting our ingredients in the field
- how to make jam (tips on how to make a low-sugar jam set)
- how to can jam using the water bath method
Class #1: Pickling
Sunday July 1st
Class #2: Jamming & Canning
Sunday July 29th
Buy the package of both classes to save money!
For any questions, please email firstname.lastname@example.org
For more information visit: https://www.eventbrite.com/e/jar-series-class-2-jamming-and-canning-tickets-46341705288
Disclaimer: Class size is limited to ensure maximum participation. Acceptance into the class is on a first paid/first served basis. Once we are sold out, we can't guarantee a place in the class. Walk-up purchases the day of class will incur an additional $5 charge, so make sure you purchase by 11:30PMthe night before class! Space or class materials are not guaranteed if you have not purchased a ticket online.
Dress for a farm, which includes: sun hat, closed toe shoes, bring a refillable water bottle (can refill at the farm), sunscreen, and comfortable clothes