Whole Peeled Tomatoes

Marisa McClellan joins us this summer for another round of canning classes for our Homesteading Series. In the third of four workshops on seasonal canning, we'll learn the basics of tomato preservation and boiling water bath canning. She'll walk you through the steps of prepping, packing, and preserving whole peeled tomatoes. All students will go home with the recipe and canning details, as well as a jar of the tomatoes made in class. 

**If you are a true novice and only want to take one in the series, this is a great introduction to the world of canning! Truly the easiest option, and afterwards you'll be hooked!

Register Here: $30

Marisa McClellan is a food writer and canning teacher, and runs the blog Food in Jars. Her books, from Running Press, are "Food in Jars: Preserving in Small Batches Year-Round" (2012) and "Preserving by the Pint: Quick Seasonal Canning for Small Spaces" (2014). Her writing appears regularly on The Food Network, Saveur’s website, Table Matters, and in Food 52’s Small Batch series. Born in Los Angeles and raised in Portland, OR, she now lives in Philadelphia with her husband, Scott.