Harvest Preservation: Fruit with Andrea Chesman (4 Part Series)
Friday, September 1, 2017 (All day) to Saturday, September 2, 2017 (All day)
Vermont summers begin with strawberries; reward us with peaches and plums; delight us with blueberries, raspberries, elderberries, and blackberries; and finally end with apples and pears. But summer ends quickly and then there is no local fruit to be had—unless we preserve summer’s bounty ourselves. This hands-on class covers how freeze and dry fruits, including making fruit leathers. We will make jams and jellies and consider how different commercial pectins affect the flavor and texture. We will can whole fruits and pie fillings in a boiling water bath and atmospheric steam canner and taste the difference using different sweeteners make in our final products.