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Join us in the kitchen for a morning of seasonal cooking! You’ll make homemade canned squash soup, tangy pickled beets, and delicious roasted squash seeds. It’s a great way to make the most of autumn’s harvest and enjoy these seasonal favourites long after the growing season ends.
You’ll learn the basics of safe home canning, including how to prepare your jars and ingredients, while discovering practical ways to preserve and use seasonal produce. Along the way, you’ll build kitchen skills, share a few laughs, and leave with something delicious to show for it.
No experience necessary, just bring your enthusiasm and a willingness to get cooking!
When: Friday, November 20, at 9:00 a.m.
Where: County Food Hub Kitchen
Cost: $25
Duration: Approximately 2.5–3 hours
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.
Join us in the kitchen for a morning of seasonal cooking! You’ll make homemade canned squash soup, tangy pickled beets, and delicious roasted squash seeds. It’s a great way to make the most of autumn’s harvest and enjoy these seasonal favourites long after the growing season ends.
You’ll learn the basics of safe home canning, including how to prepare your jars and ingredients, while discovering practical ways to preserve and use seasonal produce. Along the way, you’ll build kitchen skills, share a few laughs, and leave with something delicious to show for it.
No experience necessary, just bring your enthusiasm and a willingness to get cooking!
When: Friday, November 20, at 9:00 a.m.
Where: County Food Hub Kitchen
Cost: $25
Duration: Approximately 2.5–3 hours
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.