Summer Canning Classes 2011

Eat Local Kalamazoo! Plant. Prepare. Preserve.

Enjoy home or locally grown food year round! Join canning guru and aquafarmer Lori Evesque and learn to can safely and effectively so you can confidently preserve food for your family. Take one class or more! $35 per class, $105 for whole series. Classes are held in the Can-Do Kitchen at the new People's Food Co-op at 507 Harrison Street in Kalamazoo. To register, please download this file and send it with your payment (checks made out to Fair Food Matter) to Lori Evesque, 41212 CR 653, Paw Paw, MI 49079.

Class Schedule:

Beginner classes will cover the basics, from equipment and safety to techniques and recipes, with a focus on vegetable and fruit products:

July 13, 5:30-8:30 pm
Aug. 13 2:30-5:30 pm
Sept. 21 5:30-8:30 pm

Advanced classes will offer a refresher of the basics for those who have some canning experience, plus more advanced recipes and techniques:

July 20, 5:30-8:30 pm
Aug. 17, 5:30-8:30 pm
Sept. 24, 2:30- 5:30 pm

Don't know which class to take? Email: canning@fairfoodmatters.org or call Lori Evesque at 269-657-7912. If you have any questions about canning at any time of the year, please don't hesitate to ask.

2010 Canning Class Recipes For all students and those who weren't able to make it to the 2010 classes, here is a copy of all the recipes used in the class. 2010 ELK Canning Class Recipes

General Class Description

You'll learn: Water bath & atmospheric canning, equipment, processes, and recipes, and safety.

Participants will be canning two (2) products in each class and take home a jar of each with recipes. Beginners will also get a copy of the Ball Blue Book of Home Canning.

Products of varying complexity will be made. There are 3 classes in each series and each class is a stand-alone class- differences are in the seasonal products made. Weekday classes are evenings and Saturday afternoons. Some partial scholarships are available for each class.

Products to be made

Each class will can two products. Product complexity will vary with Advanced classes making more complex products- often with more ingredients and more complex preparation processes. Products will vary with the season as well. Products listed below are subject to change depending on market availability and other factors.

Beginning Class Plan

July 13: Dilly Beans and Tart Cherry Jam
Aug. 13: Honey-spiced Peaches and Creamed Corn
Sept. 21: Summer Salsa and Tomatoes in water

Advanced Class Plan

July 20: Sour Cherry Walnut Conserve and Sweet Pickle Relish
Aug. 17: Curried Fruit Compote and Southwestern Vegetable Soup
Sept. 24: Stewed Tomatoes with Vegetables and Spaghetti Sauce with Meat