canning 101
Saturday, October 1, 2011 1:00pm-4:30pm
Located at The Plant at 192 Lorax Lane, Pittsboro, North Carolina. For directions, click here.
Join multi-talented Rachel Hoff and learn how to can seasonal abundance to enjoy year round and take home a pint of something wonderful!
What do you do with an abundance of local food? Can it! Join forces with Rachel Hoff and get some hands-on canning experience. Take home a pint of something delicious to open when the winds are whistling and summer gardens are long gone.
Rachel will explain the science behind why canning works and demonstrate the methodology. You will gain a good understanding of how to use the various tools serious canners find indispensable. And learn some tricks!
Rachel will share with you one of her many tasty recipes during this class. Rachel is a food preservationist and cans with heat, vinegar, salt, sugar and more heat. Those are the methods you should expect to learn in this workshop.
Wear comfortable clothing and bring an apron if you prefer to keep them clean. We will be chopping and slicing fresh produce so you may want to bring your own knives and cutting board. Also, please bring a couple of quart jars if you have them.
Class size is limited to 12 people age 18 and older. Pre-registration and payment required.
$40 – Early Bird Registration
$45 – Registration September 24 through 30
Registration Full!
Questions:
Call 919-533-5181 or
Email wow@theabundancefoundation.org
About the Instructor
Rachel Hoff thinks the best use of air conditioning is to make canned goods. In the heat of the southern summer Rachel is inside putting up foods and canning away the day. Growing up on a small family farm, she felt making preserves was the best chore, but then again she also liked to shell the limas too. She has fond memories of watching her mother set the paraffin on jams (which- by the way- is now a USDA non approved food preserving method) and she still plans a trip to the family farm in September to help her father and sister put up the grape harvest.
Rachel began to realize that she was good at canning foods when her friends began requesting and even picking fights for her jellies, pickled beets, and chutneys. If you ask around Chatham County you might hear tales of the Cherry Tomatillo Chutney or Pear Pepper Mustard she has made in past seasons.
Recently, Rachel was granted an Acidified Foods Processing and Packaging Certification through NC State University’s Food Science department. She aspires to one day offer her canned goods for sale but currently just offers them for trade and gifts. To support her canning habit Rachel Hoff is a librarian, preserving information.
