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Tomato Canning 101 Workshop

This class will walk participants through the basics of canning whole tomatoes, from blanching to remove skins, salt and acid parameters, and the water-bath canning method, as well as discussion of food safety and alternative tomato recipes such as soup, tomato paste, ketchup, and tomato sauce. Lead by University of Maine Master Food Preservers Susan Webbert and Ben Crockett. $10 per person

Earlier Event: September 13
Zero Waste Talk with Suzanne Balbo
Later Event: September 18
New Parent Playgroup