Photo copyright 2014, Michaela Hayes. All rights reserved.
Have you always wanted to know how to can? Want to give it a shot, but want to make sure you’re doing it safely? Canning is a wonderful way to preserve your harvest, stock your winter pantry, and create delicious, personal gifts.
In this workshop, Michaela Hayes of Rise & Root Farm will show you how to can easily and safely using the hot water bath method. We will focus on two different types of canning: sweet fruit preserves and savory tomatoes. Though the process for preserving is similar, there are key differences to pay attention to. We’ll discuss the science behind the process and then get hands-on, helping you make your own jars to take home!
About Michaela: Michaela Hayes is a co-owner and farmer at Rise & Root Farm, a food stylist, and the founder of Crock & Jar, a food preservation company with the mission to support local farmers by preserving the seasons to eat locally year-round. Using classic preservation methods such as canning and fermentation, and incorporating her fine dining expertise, Michaela created bold new flavor combinations in her products, including two Good Food Award Finalists. She also taught preservation methods around the country and region for organizations such as The Natural Gourmet Institute, Farm School NYC and Whole Foods Market. Michaela was classically trained at the French Culinary Institute and cooked for years in NYC restaurants such as Tabla, Public and Gramercy Tavern, where she developed the pickling station.