In this October 4 Berkshire Botanical Garden workshop focusing on simple, shelf-stable preserving practices, we’ll move through three straightforward recipes–a pickle, a jam and whole-preserved fruit–and discuss safe ways to modify flavors. We’ll review the principles of hot water bath canning, and you’ll leave with a basic knowledge of how to replicate the process at home and adapt the recipes to your taste. All Berkshire Botanical Garden cooking classes are sponsored by Guido’s Fresh Marketplace.  The time is 11 – 2, masks required, and registration ($40 for BBG members, $55 for nonmembers) is available at https://www.berkshirebotanical.org/events/preserving-harvest

Janet Reich Elsbach, a home cook inspired by seasonal food, the particular cravings of those she loves to feed and the idea of bringing people together at the table writes about how the numerous things going on in the average life collide with making dinner on her blog A Raisin & A Porpoise. Her book, Extra Helping: Recipes for Caring, Connecting and Building Community One Dish at a Time, was recently published by Roost.