2011 Canning and Preserving classes

Hopefully you’ve all heard about our ‘Preserving the Harvest Contest’ that we launched yesterday!  (If not, click here for details.)

If you’re feeling like you’re left out of our contest because you don’t yet know how to can or pickle, even though you’ve always wanted to learn how – or even if you’re looking for ways to put away your veggies when they’re locally plentiful in order to eat them all winter, we want to help!

We’re offering an ambitious set of classes this summer that will focus on canning, pickling, dehydrating, and freezing local veggies and fruits when they’re in season.  (More classes will follow in September and October when tomatoes and other fruits and veggies are at their peak!)   We’re going to focus on a specific vegetable per class, in order to give you suggestions for a variety of ways to put it away for the winter.  In each class we will also can or pickle the ‘produce of the week’ and will make enough for you to bring home a jar or two.  No prior experience is necessary for these classes.  You can sign up for one class or multiple classes.

Where:  St. Andrews Church, corner of Robie and Spring Garden Road/Coburg.

Schedule:

July 27 – Herbs – Herbal Honey & Vinegar

August 3 – Beans – Dilly Beans

August 10 – Zucchini & Cucumber – Pickles and Relish

August 17 – Blueberry – Jam

August 24 – Stone Fruits (peaches or plums) – Halved in syrup

August 31 – Cabbage – Sauerkraut/Kimchi

All classes start at 6 pm and will last about 2 hours depending on recipe.

Note: Classes are based on seasonal availability of fruits, vegetables, and herbs.  We don’t anticipate needing to change the schedule, but Mother Nature may have other plans.

Cost: $20 per class

Method of Payment and Cancellation Policy: Participants must pay upon registering for the class.  We can accept cash, cheque or credit card.  We require a credit card number or payment to secure your spot. Please note that we can only refund your registration fee if you cancel a minimum of two business days prior to the class.  If you are unable to attend, you are welcome to invite a friend to come in your place.

Let us know if you are interested in bringing your kids – our space has a room off to the side of the kitchen and we can try to arrange someone to keep them occupied while you’re in the kitchen.  Our space is also somewhat accessible for mobility-reduced folks – there is an elevator, but it is not able to handle heavier mechanized wheelchairs.

The following buses stop near St. Andrews Church: 1, 7, 17, 18, 42, 58, 80, 81.

To register, please complete the information below and send it along to  preservingtheharvest@ecologyaction.ca .

Registration Form

Name:

Daytime phone:

Email:

Address:

Which workshop(s) are you signing up for?

Are you interested in car pooling?  If yes, from which area of town are you traveling?

__ Driver   __ Passenger  __ Either

Do you have any food allergies or dietary restrictions?

Method of payment (cash, cheque, credit card):
(Cash or cheque can be dropped off at the EAC office. Cheques can also be mailed to the address below. Please make cheques payable to ‘Ecology Action Centre’. To pay by credit card, please call Marla or Alison at 442-1077.)


Food Action Committee
Ecology Action Centre
2705 Fern Lane
Halifax, NS
B3K 4L3
http://www.ecologyaction.ca
Phone (902) 442-1077

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4 thoughts on “2011 Canning and Preserving classes

  1. Pingback: Preserving Herbs: Sign up for our Summer series « Adventures in Local Food

  2. Pingback: Planning for Preserving & Recommended Reading « Adventures in Local Food

  3. Pingback: Herbal Honey and Vinegar « Adventures in Local Food

  4. Pingback: Making Pickles for the Radio « Adventures in Local Food

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