Preserving the harvest: Enjoying “local” year-round!

IMG_1397editedNow that the growing season is in full swing, it is time to think about food preservation! On July 25, The Highland Center hosted a great beginning canning workshop. The full class worked with Sarah Collins, certified by the Better Processing School, to make strawberry jam and grape jelly in The Highland Center’s Community Kitchen.

In case you missed the class, here are the Basic Home Canning Instructions and the recipes the class used to make Homemade Strawberry Jam and Homemade Grape Jelly.

 
Don’t forget to mark your calendars for our two other upcoming food preservation events! For more information or to register, please contact Jessa Fowler at jessafowler@htcnet.org or 540-468-1922.

July 30, 7 pm. Discovering Fermented Foods Presentation and Samples. FREE!
August 8, 7 pm. Canning 101: Pickles and Tomatoes Workshop. $5

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