Be prepared for pickle production after attending this basic instruction class. Tammy will review the basics of pickling, while focusing on everyone’s favorite bread and butter pickle. Each class participant will leave with a jar of pickles.
Who: Tammy Caltagirone
Where: Inglenook Pantry, 11 North Fifth Street, Geneva, Illinois
When: Tuesday, July 21st
Time: 6:30pm-8:30pm
Cost:
$40 per person/member
$50 per person/non-member
Sign up by emailing genevagreenmarket [at] gmail [dot] com – give your name, email and phone number
Regardless of where your harvest comes from, our market or your own backyard, taking advantages of the season’s offerings is a necessity. JoAn will review the necessary equipment and safety guidelines for safe preservation. A demonstration of the canning process will be shown. A copy of Home Canning will be raffled at the end of the evening.
Who: JoAn Todd, MS, RD, LD Nutrition & Wellness Instructor
Where: Inglenook Pantry, 11 North Fifth Street, Geneva, Illinois
When: Tuesday, June 16th
Time: 6:30pm-8:30pm
Cost: $10 per person/member
$20 per person/non-member
Sign up by emailing genevagreenmarket [at] gmail [dot] com – give your name, email and phone number
Membership information can be found on the website:
http://www.genevagreenmarket.org/about-us/
Directions for Making Applesauce
Ingredients and Equipment:
Simple Stove top Applesauce
Need a sauce pan
4-6 apples
ground cinnamon to taste
water about 3/4 cup
honey to taste
a dash of lemon juice
Start cooking the peeled apples with the water added (less water if you would like it thicker), bring to a boil, keep stirring until soft. Mash until you get the texture you like, (chunky or smooth). Add lemon juice, honey and ground cinnamon to taste.
If you are planning big batches of apple sauce we recommend Pick Your Own web site
http://www.pickyourown.org/applesauce.htm
Very detailed site on canning not just applesauce, but other fruits and veggies as well.
Beverly Ellen Schoonmaker Alfeld, “The Jamlady”
Published author of The Jamlady Cookbook, Beverly has a B.A. and M.F.A. in Art and a M.A. in Theoretical Design and has completed school of instruction in food processing prescribed by the FDA. She has completed advanced coursework in the fields of education, administration and school law. Beverly is renowned for her innovative jam recipes and unique canning techniques.
Her next book illustrates methods of food preservation, Pickles to Relish, published in 2008. Charlie Trotter, of Charlie Trotter’s Restaurant said:
“Bev Alfeld shows her reader how to add pizazz to food… [her] book offers a myriad of exciting concepts—food preservation, the history of self-survival through fermentation, the field of culinology, and of course, healthy food education.”
Beverly Ellen Schoonmaker Alfeld will be the first in a series of educational lectures and demonstrations presented by the Geneva Green Market. She will be discussing canning techniques at the lecture. The event will be held May 21st, 6:30 p.m.- 8:30 p.m at Inglenook Pantry, 11 N. Fifth Street in Geneva, IL. Her lecture begins at 7 p.m. Light refreshments will be served. A $20 donation for the fundraiser would be appreciated.
Sign up by May 19th. Limited seating available!
To reserve your seat – simply click here to email us and include your name. See you there!
