“Put ’em Up” Canning Party at Sport Hill Farm

You'll leave this demo inspired and empowered to do your own preserving at home.

Always wanted to learn how to can? Now is your chance to master the boiling water method which allows seasonal eaters to preserve their own jams, jellies, salsas, relishes, tomatoes, fruit and more. Join Sherri Brooks Vinton, author of “Put ’em Up!”, at the gorgeous Sport Hill Farm for one of the four classes she will be offering there on July 30 (rain date July 31) at 9, 11, 1, and 3:00 pm. Come solo or bring some friends.

A light lunch will be served by Cecily Gans of The Main Course Catering, who will also be on hand to serve up and answer your questions about cooking with local foods. $50 per person includes one class, lunch, a small sample to take home and a gorgeous farm view. Class size will be small so sign up today to get a spot. You can send payment to, or drop it off at, Sport Hill Farm or register online using Brown Paper Tickets.

Who: Patti Popp
Email: farmgal596@yahoo.com
Web: http://sporthillfarm.com

Sport Hill Farm, 596 Sport Hill Road, Easton, CT  06612

Sat. 7/30/11 : A CANNING PARTY (rain date July 31)

Class times: 9, 11, 1, and 3:00 pm

Fee: $50 per person which includes a chance to win a subscription to Edible Nutmeg, the event co-sponsor.


Sherri Brooks Vinton in the founder of FarmFriendly LLC, which helps eaters, restaurateurs, and organizations support local agriculture. She is a former governor of Slow Food USA and a member of the Chef’s Collaborative, Women’s Chefs and Restaurateurs, Northeast Organic Farmers Association, and the International Association of Culinary Professionals. She is the author of The Real Food Revival and lives in Easton, Connecticut. Her Website is sherribrooksvinton.com


Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

Put ‘em Up! by Sherri Brooks Vinton moves canning out of Grandma’s kitchen and into the twenty-first century, with recipes for Szechuan Beans, Sweet Pepper Jam, and Berry Bourbon. With detailed information for the most timid beginner, Vinton takes the fear out of canning, and all that encompasses the preserving method. Her step-by-step illustrations and helpful graphics keep first-timers on track.

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