All ages welcome
$40 for members
The Ecology Center
32701 Alipaz St
San Juan Capistrano, CA 92675
Please wear closed-toe shoes and clothing suitable for gardening in the outdoors. We recommend you bring a garden hat, sunscreen and a reusable water bottle/canteen.
We will be taking pictures and possibly video to use on our website, social and other educational media, and by registering for this workshop you agree to our photo/video release policy.
Cancellation Policy: We understand your plans may change. We will give you credit toward a future program if you cancel at least 24 hours in advance. Credit must be redeemed within 90 days of issue. To account for our preparation and our instructor’s time, we cannot give refunds or credits if cancelled with less than 24-hours notice or in the event of a no-show.
Southern California’s mid summer provides some of the best stone fruits (peaches, apricots, plums, cherries, etc) to preserve and enjoy throughout the year. Organically grown stone fruits don’t have a long shelf life, so you should preserve any fruit you don’t plan to eat fresh shortly after harvest. In fact, close to 1/3 of summer stone fruits are wasted on farms, at the grocery store, and in home kitchens. Canning is a something everyone can do to reduce and help eliminate food waste.
People have been turning fruit into jams, jellies, and marmalades for centuries. Especially with the waste, pollution, and health dangers often associated with mass-produced canned goods, canning at home is an impactful, delicious solution.
Topics to be covered in the workshop:
- Basic materials
- Canning recipes
- Instructions for sanitation, sugaring, and sealing
- Step by step techniques for making jams, jellies, and marmalades
Each participant will prepare their own jar of jam, jelly, or marmalade to take home!
Instructor: Emily Kidwell, Master Food Preserver