There is no surer sign of spring than the first crops of fresh local veggies — ramps (wild leeks), fiddleheads, rhubarb, young radishes and baby carrots beginning to pop up all over the city. But how to savour these fleeting delicacies for more than just a few brief weeks? By preserving them, of course!
Join Christine Manning of Manning Canning for a crash course on preserving the best of what the season has to offer. You’ll learn all the basics of preserving and canning while making delicious homemade pickles (exact ingredients will depend on what’s available at the markets). As a bonus, you’ll also learn how to make a delicious rhubarb cordial to add a zing to your summer cocktails.
You’ll leave the class with a basic understanding safe canning practices and the important do’s and don’ts of preserving, along with copies of the recipes and jars of all the goodies made in class to take home.
Christine Manning is the founder of Manning Canning, a local food company that makes a selection of unique jams, jellies, preserves, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens, that offers rentable commercial production kitchens for local food entrepreneurs.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.