Learn about preserving summer’s bounty and a little bit about the history of “putting food by” with a joint class led by historians at the Codman Estate and education staff at Codman Farm!
We’ll start with a brief tour of the kitchens and grounds at the Codman Estate (including the old greenhouse!) and learn about Dorothy Codman’s family canning recipes and traditions. Then we’ll head to the newly renovated commercial kitchen at Codman Community Farms for a class on the basics of canning with our own farm-grown vegetables.
In this class, we’ll cover what you need to do this at home, safety tips, sterilizing your equipment, the water bath method, demystifying a pressure canner, and more. Participants will bring home a jar of sauce that we'll make in the class, along with additional resources and recipes.