Whether you’ve dipped a finger into the world of homemade jam or never laid eyes on a canning jar, you’ll love this class. Canning is a tried and true method of preserving food that has enjoyed renewed interest with the resurgence of eating “local and organic.” Canning teacher, dedicated farmers’ market shopper, blogger and
cookbook author Marisa McClellan will walk you through the basics of jam making, pickling and boiling-water bath canning so that you can, in fact, “try this at home.” The class provides a unique, hands-on opportunity to roll up your sleeves, cut and chop, learn to make spiced nectarine jam and dilly beans–and finish triumphantly
with a small jar of each complete with corresponding recipes.
Marissa McClellan is a food writer and canning teacher who lives in Center City Philadelphia. Her new book, Food in Jars: Preserving in Small Batches Year Round, will be published by Running Press in spring 2012. A handbook for the new wave of home food preservers, her latest work features more than 100 recipes cooked up in McClellan’s 80-square-foot kitchen. It contains basic advice as well as recipes to help you take canning to the next level of sophistication.
The program will take place at the Greenwich Historical Society’s Bush-Holley Historic site, former home of the Holley Boarding House and a truly fitting place to explore this culinary tradition. During the boarding house era, fruits and vegetables from the backyard garden were preserved for future use on an almost weekly basis during the growing season. Documents from the era (now found
in the Historical Society Library and Archives) include dozens of recipes, seed catalogs and meal descriptions. Join us as we put a whole new spin on historic preservation!
Introduction to Jams and Pickles with Marisa McClellan
Saturday, June 30, 1:00 pm to 4:00 pm
Greenwich Historical Society Vanderbilt Education Center
39 Strickland Road, Greenwich, CT
Members $50; nonmembers $60
Reservations required. To reserve, visit www.greenwichhistory.org
or call 203-869-6899, Ext. 10.