A series of fun and educational community canning workshops have been coordinated in partnership with more than a dozen Berkshire restaurants, food purveyors and partners to take place through the end of September as part of Berkshire Grown's Preserving the Bounty: Canning, Pickling and Keeping the Harvest.
Preserving the Bounty will present hands-on demos on canning and preserving using techniques including freezing, canning, pickling and drying, as well as making salsas, sauces and ketchup. Workshop dates, class fees, session leaders and specific topics will vary and will include a selection of foods to take home and enjoy.
Registration is required for these classes.
For details, listing of all classes, and registration, visit:
www.berkshiregrown.org/preserving-the-bounty-2011/
Storey author, Sherri Brooks Vinton, Put 'em Up!, will be doing a canning workshops:
Saturday, August 27th (8:30 – 10:30 am)
Put ‘Em Up! Canning Workshop: Quick Blueberry Jam and Spicy Carrot PicklesGramercy Bistro (@MASS MoCA), North Adams, MA
Fee: $45 (includes a copy of the author’s book Put ‘Em Up!)
Led by Sherri Brooks Vinton, author of Put ‘Em Up!
RSVP by August 22 at sarah@gramercybistro.com or 413.663.5300
Saturday, August 27th (4 – 6 pm)
Put ‘Em Up! Canning Workshop: Quick Blueberry Jam and Spicy Carrot PicklesThe Nutrition Center, Great Barrington, MA
Fee: $45 (includes a copy of the author’s book Put ‘Em Up!)
Led by Sherri Brooks Vinton, author of Put ‘Em Up!
RSVP by August 22 at info@thenutritioncenter.org or 413.429.8110
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