Saturday, September 26 - 9:00 a.m.
In this hands-on class, you’ll work as a team to make two delicious preserves: homemade applesauce and classic dill pickles. You’ll learn the basics of safe canning, how to prepare your jars and ingredients, and how to preserve the flavours of the season to enjoy later.
This class is designed for "Bigs" (any parent, guardian or caregiver) and their "Little" to enjoy an engaging experience in the kitchen.
At the end of the morning, each Big & Little pair will head home with:
• 1 x 500 ml (1 pint) jar of applesauce
• 1 x 1 L (1 quart) jar of dill pickles
Where: County Food Hub Kitchen
When: Saturday, September 26 - 9:00 a.m. start
Cost: $25 per pair of Big & Little (two people)
How Long: Approximately 2.5–3 hours
Come learn a useful skill, make something delicious, and spend some time together in the kitchen!
Age Limit: There is no age limit for Littles, but please keep in mind that we’ll be working in a commercial kitchen with work tables approximately 35 inches (89 cm) high, which is taller than a typical household table. For safety reasons, step stools are not permitted. We recommend this class for school-aged children and up, and Littles should be comfortable working at this height with the support of their Big.
Joan has spent decades growing, preserving, foraging and making the most of the food around her. From canning and jarring to dehydrating, processing and preserving, she has built a wealth of hands-on knowledge that she is excited to share.
Joan believes these skills are meant to be shared. Her hope is simple: that you’ll learn something new, enjoy making food together, and take these skills home to use and pass on to the next generation.
Saturday, September 26 - 9:00 a.m.
In this hands-on class, you’ll work as a team to make two delicious preserves: homemade applesauce and classic dill pickles. You’ll learn the basics of safe canning, how to prepare your jars and ingredients, and how to preserve the flavours of the season to enjoy later.
This class is designed for "Bigs" (any parent, guardian or caregiver) and their "Little" to enjoy an engaging experience in the kitchen.
At the end of the morning, each Big & Little pair will head home with:
• 1 x 500 ml (1 pint) jar of applesauce
• 1 x 1 L (1 quart) jar of dill pickles
Where: County Food Hub Kitchen
When: Saturday, September 26 - 9:00 a.m. start
Cost: $25 per pair of Big & Little (two people)
How Long: Approximately 2.5–3 hours
Come learn a useful skill, make something delicious, and spend some time together in the kitchen!
Age Limit: There is no age limit for Littles, but please keep in mind that we’ll be working in a commercial kitchen with work tables approximately 35 inches (89 cm) high, which is taller than a typical household table. For safety reasons, step stools are not permitted. We recommend this class for school-aged children and up, and Littles should be comfortable working at this height with the support of their Big.
Joan has spent decades growing, preserving, foraging and making the most of the food around her. From canning and jarring to dehydrating, processing and preserving, she has built a wealth of hands-on knowledge that she is excited to share.
Joan believes these skills are meant to be shared. Her hope is simple: that you’ll learn something new, enjoy making food together, and take these skills home to use and pass on to the next generation.
