Hands-on Cooking: Preserving the Harvest

Saturday, June 6, 2020, 9 – 11 a.m.


Learn to eat more seasonally and locally throughout the year by canning, fermenting, dehydrating, and freezing. You will practice step-by-step methods for water-bath canning and fermentation. Safety concerns and equipment needs will be discussed.

Emily Paster, cookbook author and blogger
ITW Kitchen, Learning Center

  • Saturday, June 6th, 2020

    This time slot is sold out, please select another date and/or timeframe.

    $56.00 Member | $70.00 Non Member