Berries, Jellies, and Jams
||Dianne Patras; Master Gardener, Food Preservationist
||Saturday, July 13, 2019
||9:00 a.m. - 12:30 p.m.
||WEI's Amador Hill Farm and Orchard
15715 River Road, North Branch MN 55056
Welcome to Dianne’s Country Kitchen: A Tradition of Putting-Up-Food. Berries, Jellies, and Jamsis the first in WEI’s four-part series on food preservation, an important component of sustainability and a good way to extend your local food consumption into winter months.
Full Course Description: Welcome to Dianne’s Country Kitchen. Berries, Jellies, and Jamsis the first in WEI’s four-part series on food preservation, an important component of sustainability and a good way to extend your local food consumption into winter months. In this class, we will discuss general preservation procedures and safety guidelines for making these jams and jellies. The pros and cons of using pectin or different sweeteners and low sugar products will be covered. Hands-on we will make strawberry jam using fresh strawberries and grape jelly from frozen juice. You will have some tasty products to take home. Be sure to bring a box to carry your jars home. Extend the joy of scrumptious summer berries into winter months with the tools to do it with confidence!
Instructor Bio: Dianne Patras is a Chisago County Master Gardener and University of Minnesota Food Preservationist volunteer and educator. She brings a cross-generational approach to the art of ‘putting up’ food, an important component of sustainable living.
For more information on more upcoming food preservation classes, click on each class below:
Making Pickles and Herb Vinegars