Saturday, January 19, 2019, 11 a.m. – 1 p.m.
Don’t stop canning and preserving just because it is winter. In this cooking class, learn to preserve using dried fruits in a dried fig, apple, and raisin jam—a sweet, bright-tasting spread with a chunky texture perfect for stirring into oatmeal, serving with cake, or topping ice cream. The class also covers the basics of water-bath canning, a safe and easy method of home food preservation, including equipment needs.
Emily Paster, cookbook author and blogger
ITW Kitchen, Learning Center