Preserve Food at Home
Have you always wanted to learn how to make your own jelly, jam, or pickles or how to preserve the produce growing in your vegetable garden (or from a good sale at the market) and just weren't sure how to go about starting? Well, then mark your calendar and purchase your ticket for the Whitehall Kitchen Preserving Food workshop series!
Preserving your own foods can be a lot quicker and easier than you might think. It’s a great way to have delicious, local food all year long. Especially helpful for home gardeners with a bounty to put up, or after a visit to a pick-your-own site. Learn how to safely preserve the foods you like to eat at home.
Each day will be a different workshop, sign up for the day you would like (or all of them!). Each hands-on workshop will review safe methods, different equipment available, and supplies needed. No prior experience or supplies are needed for the workshop.
Monday 6/6: Salsa Making @10:00 am & 1:00 pm
Tuesday 6/7: Jam Making and Dehydrating @ 10:00 am & 1:00 pm
Wednesday 6/8: Pickle Making and Pickled Products @10:00 am & 1:00 pm
Thursday 6/9: Basics of fermenting (fermented salsa) @ 11:00 am
Friday 6/10: Introduction to Pressure Canning @ 11 am
IThis workshop series will take place from Monday, June 6th through Friday, June 10th at the Corner Spot in Ashland, Massachusetts. Each day will be focused on a different form of preserving. Your host, Kris MacPherson, owner of Whitehall Kitchen, has been canning and preserving for 10+ years and is excited to help get you started on your preserving journey!
Intended audience: Adults age 18 years or older (please no children)
Format: Each workshop is about 1 1/2-2 hours; 5 topics are available
Fee: $35 per workshop. Each participant will take home my favorite headspace measurer/debubbler and strawberry corer or recipe booklet.
Private Lessons are available as well. Please reach out directly to schedule a different time.