Boston Flora

Tag: Kimi Ceridon

  • Thursday, August 17, 6:00 pm – 9:00 pm – Can It! Preserving Summer’s Harvest

    As the farmer’s markets are overflowing with a bounty of fresh produce, it’s time to learn how to preserve them for the year ahead! Come to the Boston Center for Adult Education on Thursday, August 17 at 6 pm and get hands-on with Kimi Ceridon learning to make shelf-stable jams, jellies and relishes using the high-acid, hot water bath canning method. You’ll learn safety tips, equipment selection and more. Final recipes may vary. Kimi specializes in fermentation, food preservation, do-it-yourself homesteading and gardening, home brewing, cheese making, local food preparation and other culinary specialties.

    – Sweet and Spicy Onion Marmalade

    – Tomato Jam

    – Ginger Carrot Pickle

    BCAE member price $51, nonmembers $59. Register at https://bcae.org/product/can-it-preserving-summers-harvest-8225570188

  • Tuesday, August 2, 6:00 pm – 9:00 pm – Introduction to Pressure Canning Workshop

    Hot water bath canning is a great way to preserve the seasonal harvest so you can enjoy a bite of summer throughout the winter, but it also requires an acidic environment to prevent the growth of harmful pathogens. Fortunately, you can do low acid canning at home with a stovetop pressure canner. During this Wright-Locke Farm class on Tuesday, August 2 from 6 – 9 at the Saint Eulalia Parish Kitchen, 50 Ridge Street in Winchester, instructor Kimi Ceridon will teach participants about equipment, resources, and safety precautions for pressure canning. Participants will also help prepare a vegetable and a soup to pressure can and take home. Tuition fee: $45 (includes 1 jar of vegetables and 1 jar of soup). Register online at www.wlfarm.org.