Mustard and Jelly Canning Workshop

Today was probably the coldest day of the winter, so far. It was the kind of day that made me long for the scorching days of summer, many of which I spent preserving the season's fruit and vegetables. Standing in front of the stove laden with multiple steaming pots, I wished for a break; now that I am consuming the contents of all those jars, I look forward to canning again.


The winter is certainly a good time to rest and collect ideas for the upcoming year; thus, it is a great time to learn how to can--or to practice canning--without the pressures of imminent harvest and piles upon piles of produce. Winter canning has a different, less frantic pace, and I'm very glad to be teaching a canning workshop now. During this workshop, we will make two items: a garlic & lemon mustard and a habanero wine jelly. Both of these have a complex flavor, while being relatively easy and fun to make. 


The class costs $22 (payable in advance of the class date) and includes a print-out of basic canning instructions and the recipes, as well as a jar of each of the items--the jelly and the mustard. The class is appropriate for any level of canning enthusiast.


The class will take place on Sunday, January 29th from 1:30-4:45 at the Birdhouse (800 North 4th Neighborhood Center). 


The class will be capped at 12 people; you must reserve your space in the workshop through purchasing a "ticket" through the PayPal link (you do not need a PayPal account to buy). Also, RSVP to me, the instructor, to let me know you're coming. Space in the workshop is not guaranteed if you have not reserved your spot. Please do not hesitate to contact me if you have any questions.