Description
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!
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
How to participate:
We will be using Zoom for this virtual workshop. Register by Sept. 24 to receive instructions and a private link for the workshop. If you have questions, or to register by phone, call 802-457-2355.
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