Canning and Preserving with Ken Worthington Registration

Canning and Preserving with Ken Worthington
$45, $40 members/class


      • You Say To-may-to, I Say To-mah-to
        Tuesday, July 9, 6-8pm
        Learn how to use the summer’s abundance of fresh tomatoes! Make tomato sauce, stewed and canned tomatoes, ketchup, tomato jelly and the perfect tomato juice for Bloody Marys!
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      • Dilly, Dilly
        Thursday, July 18, 6-8 pm
        Participants will learn how to use brine to can vegetables that would normally have to be pressure canned. Different spices and herbs will be used to create unique flavors with string beans, carrots, and Brussel sprouts. These produce items can also be used as relishes and garnishes.
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