The Lost Art of Canning and Home Preserving- Focusing on Preserves as Value Added- Kitchener Waterloo
Includes section for producers; end at 4 pm:
Excludes section for producers; end at 3 pm:
This workshop is now FULL. If you are interested in taking a canning workshop with us, we have one scheduled on April 10th in Toronto, and one on August 7th at the Everdale Farm. Please see the Workshop Summary page for details.
with Cathy Hansen a Canadian Red Seal Chef, and owner of Bernway Farm Organically Grown Produce & Philosophers Kitchen in Ospringe, Ontario
Join us for a day of learning the practical art of canning. Discover the physics, chemistry and biology of water bath canning so that you can become comfortable with the process and the theory behind it. Heirloom family recipes or trendy new concoctions will be yours to enjoy with the confidence we know you will achieve with our successful interactive format. The workshop will cover canning theory, equipment, recipe selection, sourcing supplies and of course, hands on canning for everyone to take home! This workshop will have an additional component especially for producers who want to make preserves a part of their value added product line. We will cover costing/pricing, regulation and some marketing in the final hour of the day. Suitable for all skill levels.
This workshop is being held at The Working Centre- St. Johns Kitchen - 97 Victoria St. North, Kitchener. Go to http://www.theworkingcentre.org/sjk/location/location.html for directions.
Coffee and tea will be available, but please bring your own mug and lunch!