16 Sterling Drive
Craftsbury Common, VT
For tomato-loving gardeners, tomato season is both a joy and a burden. It's a joy because nothing beats a fresh tomato as a snack, as an add-on to a sandwich, as a quick sauce for pasta, as a side dish, or just sliced and topped with a drizzle of oil and vinegar and a sprinkling of salt. As we walk through the garden, we pop cherry tomatoes in our mouths, almost without thinking. But the thinking part must come. What are we to do with all those tomatoes? How can we be sure to enjoy them during the dark days of January when we need a reminder of late summer? Are some varieties better for preserving than others? Are there shortcuts we can safely use? In this hands-on two-day workshop, you will learn how to can tomatoes safely in a boiling water bath, atmospheric steam canner, and pressure canner to make kitchen-ready purées, sauces, and salsas. Freezing and drying tomatoes will also be covered.