preserving the summer harvest preserving the summer harvest

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It’s easy enough to eat local in spring and summer. Your garden is booming and farmers markets abound! So how can you make that bounty last into the winter, when fresh produce is a little scarcer? Start canning and pickling! Join chef instructor and avid canner Kim Pistone and learn how to stock your pantry with yummy homemade jams, chutneys, and pickles. She’ll guide you through basic food safety and great canning tips, and discuss which types of jars are best as she guides you through some of her favorite seasonal recipes including strawberry rhubarb jam, raspberry jam, peach chutney, refrigerator pickled beets, and bread and butter pickles. Kim Pistone