With all of the wonderful tomatoes rolling out of our central coast in the late summer, it would be a shame not to put as many as possible for our rainy winters. There are such amazing heirloom tomatoes that come from our local farms, many of which wouldn't survive the rough and tumble road to the markets. We will teach you the art of putting up these luscious heirlooms as well as dry-farmed in-your-face-tomato-flavor Early Girl's, and the difference in canning the two.
This advanced workshop is for the food preservationist who has a good grip on the safety of preserving food and wants to really dive into tomatoes. We will dive deep into the acidity of different varieties of tomatoes and how to build your own recipes. We will also cover our famous Dry Farmed Tomato Ketchup recipe made with honey! YUMMY!
There are many myths when it comes to canning tomatoes - many recipes will have you blanching, peeling, sterilizing, etc until you want to pull your hair out! In this workshop you'll learn how to jar up tomatoes the Happy Girl way - simple and delicious.
We've got all kinds of tricks and tips to get you on your way to a pantry full of summer tomatoes, we'll go over all of the pertinent food safety issues, PH scale and hot water bath canning.
You will take home jars of our creations and I will cook lunch for us all to share half way through. Register early as classes fill up fast!
This workshop is held from 10am - 3pm at the Big Blue Victorian in Oakland:
449 49th St.
Oakland, CA 94609