Kitchen Porch Canning Club **Classes Aug-Nov**

At the Kitchen Porch we have always strived to integrate time-honored cooking methods with world flavors and local ingredients with a focus on nutrition.We proudly bring you our new Canning Club series of workshops that we believe encompasses all of that.

In these hands-on classes you will not only learn the safest practices in preserving, discovering new exciting flavors and local foods, but you will stock your shelves with the brightness of the seasons to enjoy through the gray months of winter.

Each workshop with end with a light lunch that highlights some of the preserves made that day. We hope that you can join us for at least one if not all!

To register for all classes in the Canning Club Series, select register button below.  To register for one class or individual classes, select the specific class below to link for registration.

Individual Class $90/Four Classes $300 (save $60!)

REGISTER FOR ALL FOUR CLASSES

$300

August 23 | 2-6pm “Jams”
Preserve the sweetness of the island summer to savor all winter long at our hands-on lesson on traditional preserving methods. Make sweet and savory classics like beach plum jam, wild grape jelly, tomato jam and onion jam. We also play with the incorporation of new vibrant flavors like lemon verbena and rose geranium.

September 27 | 2-6pm “Pickles”
Pack the pucker of pickle into your late summer vegetables in our hands-on traditional canning series. You’ll go home with jars and recipes of delicious favorites like dilly beans, spicy pickled cucumbers, pickled wild leeks, and green tomato pickles and whatever else the garden may provide.

October 18 | 2-6pm “Lacto-Fermenting”
Learn the ancient art of preserving fruits and vegetables through fermentation. This process brings life to your food in the form of active enzymes as well as vibrant flavors. In this workshop, the third of our canning series, you will prepare and take home kimchi, beet kvass, sauerkraut, and kombucha.

November 15 | 2-6pm “Confit”
Join us as we preserve local meats in the traditional French way; salt cured and slow cooked to luxurious perfection in vitamin rich animal fats. We will confit local chicken legs, make goose rillettes, and even learn how to confit fruits and vegetables like garlic and lemons.