Few things are as delicious as a truly ripe, fresh-from-the-garden tomato. Even though they are only available for only a few precious weeks, these local delicacies can be enjoyed throughout the year — if you jar them!
Not to mention, did you know the majority of commercially canned tomatoes are peeled using lye? Why would you want that? After this class you will never need to buy a tin of whole or diced tomatoes again. We will make canned whole tomatoes with sea salt and diced tomatoes with basil.
Join Christine Manning, owner of Manning Canning and long-time preserver, as she teaches you how to safely can tomatoes. You will leave the class with the basic understanding of jar sterilization, safe canning practices and the important do’s and don’ts of canning and preserving. You will also get jar of each recipe to take home with you
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.
Learn more about Workshops at The Depanneur