CSA season is starting up and you never know what or how much you're going to get.
If you've ever toyed with the notion of canning, but wished you knew how - here's your chance!
The Community Kitchen at St. Paul's is preparing for canning season. If you are interested in using the kitchen for canning this growing season, we have a canning workshop series coming up.
To use the canning equipment and kitchen, there is a requirement that all who are scheduled either go through the training, if you are experienced in canning, an interview is required by our Kitchen Coordinator, Harlan. He can be contacted at chefdog86@yahoo.com.
Canning Classes Schedule:
April 6 Wednesday 6:30 – 8:30
Home Canning Basics
Canning Tomatoes
Canning Vegetables
Canning Fruit
April 27 Wednesday 6:30 – 8:30
Freezing Food
Pickling
Jams and Jellies
Drying
May 15 Sunday 12 noon – 3 pm
Specialties
Hands on Canning
Recipes:
Chili Salsa
Mango Chutney
Spicy Jicama Relish
The last session will include a 20 minute video featuring the preparation of the above recipes. We will then prepare and can them as a group. Each participant will take home at least one of each item.
Attendance to all three workshops is required to use the kitchen. On May 8 if you have kitchen knives that you would like to bring, please do so and if they need sharpening, Harlan will be there to help and instruct participants on proper sharpening techniques. We suggest you bring an apron and kitchen towels as well.
The cost of $10 is required to participate and is due the first night. Checks can be made out to St. Paul’s Community Church.
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