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Foods and Well-Being

Can It!


Now - August 25, 2013

General $62
Member $50

Sunday | 1 - 3 p.m.


  • Ken Furtado


Maybe your mother or grandmother canned produce from the orchard or vegetable garden, but who needs those skills today when you can just throw stuff in the freezer? You do. Canning is green, canning is cool, and canning is something anyone can do, even without fancy equipment. Learn how to prepare the containers and the contents, why acidity matters, how much salt to use, and whether to pressure can or use a boiling water bath. Join us as we put up fresh Hatch chiles, a staple of Southwestern cuisine.

  • Class enrollment limit: 15

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