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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Thursday
Jul262012

Tomato Class at the Institute

Registration is now open for the Saving the Season: Tomatoes class at the Institute of Domestic Technology.

Saturday, September 8 SOLD OUT (WE'RE WORKING ON SCHEDULING A SECOND CLASS)

10 am - 4 pm

learn to make: canned crushed tomatoes, tomato powder, green tomato chutney and DIY bloody marys with fermented chili sauce and pickled greenbean swizzlers.

This one will sell out fast, so if you're interested, sign up early.

More info and registration here.

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