Cold Canning with Bruce Weinstein & Mark Scarbrough

Cold canning is a brilliantly simple and delicious way to preserve the best peak-of season produce without the headache of traditional hot water processing. Whether you’re canning for convenience, frugality, or fun, Bruce and Mark’s small-batch recipes are simple to make and can be safely stored for months or even years in your refrigerator or freezer. Join HGS Home Chef for this hands-on workshop celebrating Bruce and Mark’s latest cookbook COLD CANNING. Everyone will gain hands-on experience and will taste and take away little jars. PLUS, all students will receive a signed copy of their beautiful new cookbook.

To be made in class:

• Three Jams: Kiwi jam, Apricot Gochujang Jam, and Cherry Pie Jam

• Three Chutneys: Spiced Plum Chutney, Hot Tomato Chutney, and Pineapple Chili Chutney

• Three Relishes: Carrot Ginger Relish, Sweet Corn Relish, and English Piccalilli (a cauliflower relish)

This demonstration class, plus tastings and take-aways, is limited to…