So many of us love to make jams and pickles during the summer season, but later in the year we look at our pantries and wonder, "what can I do with this?" Canning author and blogger Marisa McClellan has tackled that question in her new book, The Food in Jars Kitchen. In this class, she'll show you how to put those seasonal preserves to work in a variety of ways, opening your eyes to the possibilities that live in your pantry. On the menu: arugula with goat cheese, pickled onions, and jam vinaigrette; marmalade, olive, and feta pizza; pickle fritters with relish aioli; and peanut and berry jam granola.
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