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Welcome to Dianne’s Country Kitchen: A Tradition of Putting-Up-Food. Berries, Jellies, and Jams is the first in WEI’s four-part series on food preservation, an important component of sustainability and a good way to extend your local food consumption into winter months. With Dianne Patras; Master Gardener, Food Preservationist.

REGISTER HERE 

Berries, Jellies, and Jams

When:  Saturday, June 27, 2020, 9:00 a.m. – 12:30 p.m. 

Where:  WEI’s Amador Hill Farm and Orchard, 15715 River Road, North Branch MN

Instructor:  Dianne Patras; Master Gardener, Food Preservationist

Registration Fee:  $45

Welcome to Dianne’s Country Kitchen. Berries, Jellies, and Jams is the first in WEI’s four-part series on food preservation, an important component of sustainability and a good way to extend your local food consumption into winter months. In this class, we will discuss general preservation procedures and safety guidelines for making these jams and jellies. The pros and cons for using pectin or different sweeting and low sugar products will be covered.  Hands-on we will make strawberry jam using fresh strawberries and grape jelly from frozen juice. You will have some tasty products to take home. Be sure to bring a box to carry your jars home. Extend the joy of scrumptious summer berries into winter months with the tools to do it with confidence!

Instructor Bio: Dianne Patras is a Chisago County Master Gardener and University of Minnesota Food Preservationist volunteer and educator. She brings a cross-generational approach to the art of ‘putting up’ food, an important component of sustainable living. 

REGISTER HERE (coming soon)

Consider taking the whole series of food preservation classes:  Berries, Jellies, and Jams; Making Pickles: Canning Tomatoes; Sauerkraut