2012 ‘Preserving the Local Harvest’ Canning Workshops

It’s canning season!

If 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!   Together with the support of Select Nova Scotia, we are putting on a series of canning and preserving workshops this August which are designed to teach the basics to beginners, and to be great refresher courses for those who haven’t canned in a while.

We’re going to concentrate on the basics this summer with four workshops that cover the four most popular things to preserve:  pickles, jam, whole fruit and salsa.  We’re going to focus on one of these techniques per class, in order to give you a solid foundation for canning your own preserves at home.  We’ll also offer suggestions for a variety of ways to put it away your produce for the winter.  And of course – we’ll can or pickle the ‘produce of the week’ and 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.

Workshop Schedule:
Click on the workshop links for more info and to register online, or give us a call at 902-442-1077.

August 9 – Dilly Beans – We’re going to pickle fresh green and yellow beans in a dill-flavoured vinegar brine.  We’ll also give you suggestions for a variety of ways to put beans away for the winter, and provide you with information on how to make traditionally brined pickles as well.
CLASS IS FULL.

August 16 –  Blueberry Jam – We’re going to make a batch of jam made from Nova Scotia’s favourite berry.
CLASS IS FULL.

August 23– Spiced Honey Peaches – We’re going to learn how to preserve peaches in a honeyed syrup.  Nothing tastes more like summer in the middle of winter!
CLASS IS FULL.

August 30 – Tomato Salsa – This was probably our most popular class last year!  Thick, spicy tomato salsa keeps the flavour of harvest season alive all year long.
CLASS IS FULL.

All classes are held at St. Andrew’s United Church at the corner of Robie and Spring Garden/Coburg Road.  They start at 6:00 pm and will end by 9:00 pm. The cost is $20 per class.

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.

“Preserving the Local Harvest” workshop series is a partnership of Select Nova Scotia (the province’s ‘buy local’ initiative),  and the Ecology Action Centre.

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6 thoughts on “2012 ‘Preserving the Local Harvest’ Canning Workshops

    • Hi Alison,
      I haven’t seen them yet this year either. Last year I bought the little cucumbers in mid-late August, and I’d guess that this year’s season is a couple weeks ahead of last year. Stay tuned for a whole blog post on what’s (generally) ready when.
      Cheers,
      Marla

      • I saw 12 field cukes for $4 at outside Alderney landing market last weekend – not sure if they are what you had in mind but $.33 a piece – can’t beat that price!!

      • Wow – perfect for some Bread and Butter pickles! I’m going to keep my eyes peeled for more great deals like this!

    • Hi Deborah,
      We don’t currently have any public canning workshops planned for 2013, as we’re re-ordering some of our priorities and we’ve got a few too many things on the go for the 2013 season. However, we’ve been taking note of the requests and we’ll consider reoffering them in 2014.

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