When I spoke to A Toute Heure chef Kara Decker a few months ago, she mentioned how important canning and preserving is at a restaurant where their missions is to serve local and seasonal cuisine. Without canning and preserving summer produce, A Toute Heure’s winter offerings would be severely limited. So why not follow their example and learn how to make the most of the wonderful produce that’s available now so you can enjoy it later? A Toute Heure is offering two classes on August 4th that teach participants how to do their own canning at home. The morning session focuses on fruit, while the afternoon session is all about vegetables. The cost is $45/person for each class. Can you think of a more educational and productive way to spend your Sunday? All of the information is below.
Fruit & Vegetable Summer Canning Classes at a toute heure
WHAT: The best of each season can be a very ﬂeeting thing…fresh strawberries at their peak, the juiciest peaches, and the crunchiest ‘cukes.’ The best fruits and veggies hit their peak only once a calendar year and decades of home cooks have embraced canning as a method by which to savor those ﬂavors in later seasons. ATH is pleased to offer two canning courses this summer to help you learn more about the basics of canning, pickling, and preserving.
The morning class will focus on fruit with an intro to preserving and jamming, as well as canning these sweet ﬂavors for the rest of the year. The afternoon class will focus on vegetables with an intro to pickling and preserving the best local produce for canning for winter storage. Both classes will include a hands-on demo led by ATH co-owner, Andrea Carbine, as well as a jar of one item covered in class to take home.
WHEN: Fruit Preserving & Canning: Sunday, August 4th at 10:30am – 12pm
Vegetable Pickling & Canning: Sunday, August 4th at 1:00pm – 2:30pm
COST: $45/person per class. Must be paid and registered prior to class. Visit atouteheure.com/events.php for more information and to download a registration form.