Putting Food By: Can and Preserve Virtual Workshop
September 26, 2020 @ 10:00 am - 1:00 pm
A Billings Backyard Virtual Workshop
Have you ever wanted to capture the freshness and beauty of the harvest season and have it year-round? Well, now you can with the Billings Backyard Series September Workshop on Putting Food By! From the safety of your own kitchen learn how to “put up” this season’s harvest using two of the most abundant and loved foods, Apples and Tomatoes. Chef Emery Gray will take you through the process of canning tomatoes, and then making applesauce and apple butter to preserve using the water bath method of canning. Live virtual instruction includes ample time for questions and troubleshooting. Let’s have fun in the kitchen together!
All are welcome, however this workshop is best for first-time or beginner canners.
Instructor: Chef Emery Gray
About Chef Emery:
Emery Gray, a Woodstock, Vermont-based chef, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food, inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, NY, earning her Associates Degree in Baking and Pastry Arts. Traveling the country and the world has translated into a deep appreciation for sustainability of local food systems, and all types of outdoor pursuits year-round. In her experiences she has held titles as Baker for a private school, and Chef for a farm market, bakery, and catering company. Currently, Emery is employed by the Woodstock Inn and Resort as Pastry Chef de Partie.
Workshop Materials (provided by the participant)
Recipes and preparation information will be provided ahead of the workshop. Materials you will need to have:
Canning rack for inside the pot. Note: make sure your pot is big enough to fit the rack and tall enough to cover the jars.
Canning jars with tops and rings. Note: Chef Emery suggests doing two pint jars for the applesauce and two 8 oz jars for the apple butter.
Canning jar lifter
Canning funnel
Apples
Sugar and spices, salt, lemon juice
Blender or food mill
Fee: $15/person; members $10
Register:
Space is limited, so reserve your spot today. We will be using Zoom for this virtual workshop. Prior to the event, you will receive instructions and a link to the workshop. If you have questions, or wish to register by phone, call 802-457-2355.
A Billings Backyard Virtual Workshop
Have you ever wanted to capture the freshness and beauty of the harvest season and have it year-round? Well, now you can with the Billings Backyard Series September Workshop on Putting Food By! From the safety of your own kitchen learn how to “put up” this season’s harvest using two of the most abundant and loved foods, Apples and Tomatoes. Chef Emery Gray will take you through the process of canning tomatoes, and then making applesauce and apple butter to preserve using the water bath method of canning. Live virtual instruction includes ample time for questions and troubleshooting. Let’s have fun in the kitchen together!
All are welcome, however this workshop is best for first-time or beginner canners.
Instructor: Chef Emery Gray
About Chef Emery:
Emery Gray, a Woodstock, Vermont-based chef, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food, inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, NY, earning her Associates Degree in Baking and Pastry Arts. Traveling the country and the world has translated into a deep appreciation for sustainability of local food systems, and all types of outdoor pursuits year-round. In her experiences she has held titles as Baker for a private school, and Chef for a farm market, bakery, and catering company. Currently, Emery is employed by the Woodstock Inn and Resort as Pastry Chef de Partie.
Workshop Materials (provided by the participant)
Recipes and preparation information will be provided ahead of the workshop. Materials you will need to have:
Fee: $15/person; members $10
Register:
Space is limited, so reserve your spot today. We will be using Zoom for this virtual workshop. Prior to the event, you will receive instructions and a link to the workshop. If you have questions, or wish to register by phone, call 802-457-2355.
Register for the program here.
Details