Join food preservation expert and cookbook author Emily Paster to learn how to preserve fruits and vegetables using the safe and convenient water-bath canning method. In this class, first in the series, guests will learn how to transform familiar fruits - including berries, stone fruits and citrus - into unique and flavorful jams, jellies and other spreads.
Emily will explain the differences between preserves, jam, jelly, marmalade and other types of fruit spreads as well as cover the role of pectin in jam-making and how to preserve with natural sweeteners such as maple syrup and honey. Guests will then learn how to safely make their homemade jams and preserves shelf-stable through water-bath canning.
Emily will walk guests through the entire canning process, addressing safety concerns as well as what equipment guests will need to begin their home food preservation journey. Homemade jams and jellies make wonderful gifts, help prevent food waste, and enable us to eat more locally and seasonally all year long. This class is perfect for gardeners, as well as farmers’ market and CSA shoppers.
-------------------------------------------------------------------------
Emily Paster is a Chicago-based food writer, recipe developer and culinary instructor. A former attorney, Emily brings passion, a sharp intellect and attention to detail to her globally-inspired Jewish cuisine. She has authored four cookbooks, including 2017’s The Joys of Jewish Preserving and the 2019 international best-seller Epic Air Fryer. Emily regularly teaches cooking classes at the Chicago Botanic Garden and the Arlington Heights Memorial Library Makerplace among other venues. You can find more of Emily’s recipes and writing in such print and digital outlets as Midwest Living, Food & Wine, Taste and Allrecipes Magazine.
More information
Preserving Fruits With Emily Paster at Elawa Farm is sold out.