Canning and Preserving Jams and Jellies from
Native Wild Fruits: Advanced Techniques
Saturday, April 28, 10a.m. to noon

Want to try your hand at preserving fresh foods for use all year? This class will present safe canning instructions focusing on fruit preserving, pickling, salsa, and other types of canning. Learn how to convert your Farmer's Market bounty into shelf stable pantry items. If time permits, we will also discuss pressure canning. A full tasting table will be available including salsa, pickles, relish, syrups, and pie fillings.

Friends and canners, Paula Campbell and Joeby Ralston bring their years of experience canning and preserving to the classroom. Their enthusiasm for preserving local food and gardening is evident in their program. Paula, a native Houstonian, and Joeby, an Arkansas farm girl, are both passionate about sharing their knowledge with the community. Paula's pantry is filled with preserved local organic food, and Joeby (a blue ribbon winner for preserves) has a garden to be envious of.

Date:	Saturday, April 28
Time:	10 a.m. - Noon
Instructor:	Paula Campbell, Joeby Ralston
Cost:	$25 or Arboretum members / $35 for non-members

 

Register online.

Questions? Email for more information.

You may also be interested in:
Canning and Preserving Jams and Jellies from Native Wild Fruits: an Introduction