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This is a blog about home canning—or "putting up" as one might say where I'm from—and it will cover jams and other fruit preserves, pickles and briny things, canned vegetables (above all tomatoes) and the complement of condiments that includes relishes, sauces, salsas and those related preparations that result when you chunk bits of seasonal produce and preserve them in a syrup either piquant or sweet.

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« Surfas Demo: Time-to-Kill Marmalade | Main | San Francisco: Stormy Weather »
Tuesday
Jan262010

Marmalade Class at Surfas!

DateTuesday, January 26, 2010 | | | Comment7 Comments

Don't be afriad of marmalade any longer! Come see how it's done! Delicious results in one hour or less! FREE tasting to follow! Step right up!

Join Bettina Birch and me for a FREE marmalade demonstration at Surfas in Culver City.

This Saturday, January 30, at 11:00 a.m.

Bust the recession and save the season by learning to make this innovative, time-saving, labor-efficient, one-step, no-soak TIME TO KILL CITRUS MARMALADE. As an added bonus, we'll stir up a batch of VIN DE PAMPLEMOUSSE, a zingy aperitif of winter citrus.

Now tell me, how could you let such an offer pass you by?

Be there or be square.

Reader Comments (7)

Oh yeah!

January 27, 2010 | Unregistered CommenterKnittnkitten

How fun. Do we need to sign up in advance??

January 28, 2010 | Unregistered CommenterMarie

marie -- no need to sign up -- just show up! -- kevin

January 28, 2010 | Registered CommenterKevin West

Wonderful time at Surfas this morning - Thank you for sharing all the different tastes - lemon curd, blood orange curd, marmalade with vanilla and without, your cherries; it was all so interesting. Thank you !

January 30, 2010 | Unregistered CommenterAndrea

Please post the recipes for those who could not make it! Please!

January 30, 2010 | Unregistered CommenterKaren

What a educational and entertaining demonstration. I had a blast and am sure I'll be dreaming about that blood orange curd tonight. Must. Conquer. That. Can't wait for you to post the recipe. Oh, and this blog rocks! I love that your Mom leaves you notes. Sweet.

Thanks again for sharing your adventures and passions with a room full of foodies.

January 30, 2010 | Unregistered CommenterLisa

Another fabulous demo! I love how "close to the earth" your cooking style is. I really respect that. The straight forward techniques, few (and pure) ingredients, and a lot of love seem to work every time.

Also, thanks for creating my spring reading list for me!

Hungry again,
Shaheda

January 30, 2010 | Unregistered CommenterShaheda

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