Preserving Our Edible Bounty
September 2017
Marisa McClellan

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Upcoming Workshops

Preserving Our Edible Bounty

How to Can, Process, Infuse & Dehydrate

September 08, 2017 – September 10, 2017
Location:
Rhinebeck, NY
Course:
SM17-4502-213
Teacher:
Marisa McClellan
Materials Fee:
$35
Tiered Pricing - Friend:
$420
 Tier 1:
$345
 Tier 2:
$270
 Tier 3:
$195
Plus accommodations
SM17-4502-213Marisa McClellan,
Description

There are so many misconceptions about home canning and preserving these days. It's hard. It's expensive. It requires tons of sugar. You need a lot of specialized equipment. But the truth is very different. With just a bit of information, canning becomes entirely approachable and fun. And there is no kitchen skill more empowering than preserving seasonal produce for use throughout the year.

In this workshop with popular food writer Marisa McClellan, we learn a variety of food preservation skills, including how to set up a boiling water bath canner with equipment already on hand and how to use a slow cooker to make fruit butters without adding sugar.

Through hands-on kitchen activities, discussion, and demonstration we:

  • Address the issue of food safety so we feel entirely comfortable eating and sharing our preserves
  • Learn to use a pressure canner to preserve lower acid foods
  • Make sauerkraut, jams, pickles, salsa, chutneys, relishes, tomato sauces, and more

Discover a fun hobby steeped in tradition and take home a wealth of new skills, along with a recipe packet and many of the preserves made during the weekend.

More Information

$35 materials fee; include when you register.

Scholarships are available; see Sustainable Living Workshops application at eomega.org/scholarships.

Things to Bring:

Bring an apron, your favorite knife, and a cutting board.

Schedule
FRIDAY
4:00 p.m.–7:00 p.m. Check In (Rooms available after 5:00 p.m.)
7:30 p.m.–7:50 p.m. Welcome & Orientation
8:00 p.m.–10:00 p.m. Workshop
 
SATURDAY
8:00 a.m.–8:45 a.m. Commuter check-in (if not checked-in the previous evening)
9:00 a.m.–Noon Workshop
2:30 p.m.–5:00 p.m. Workshop
 
SUNDAY
9:00 a.m.–Noon Workshop
Noon–1:00 p.m. Check Out

The above schedule is subject to change at the discretion of the faculty.

The Children's Program is generally available during standard workshop hours only. Contact Omega registration at 877.944.2002 for details.

Dining Hall Hours (Dinner is included on arrival day):
Breakfast: 7:00 a.m.–8:45 a.m.
Lunch: Noon–2:00 p.m.
Dinner: 6:00 p.m.–7:15 p.m.

Daily Open Classes in meditation, yoga, tai chi, or movement (subject to availability):
7:00–8:00 a.m., 12:15–1:00 p.m., 5:30–6:15 p.m., 5:30–6:30 p.m.

Teachers
Marisa McClellan

Marisa McClellan, food writer and canning teacher, is the author of Food in Jars and Preserving by the Pint. She writes about canning and preserving for the Food Network, Saveur, Table Matters, and Food 52. foodinjars.com