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Winter Canning and Preserving

January 8 @ 5:30 pm - 7:00 pm


Stock your pantry with seasonal staples! You’ll learn two food preservation skills in this class: We’ll tackle lacto-fermentation with Salt Preserved Meyer Lemons and then we’ll use the water bath method of canning to make Vanilla Bourbon Pear Preserves. This class focuses on seasonal produce and fundamental food preservation techniques that you can use again and again in your own kitchen.

Instructor: Christine Ciganovich

The handout will be emailed to you on the day of the class.


5 unused half-pint jars and their lids

Large pot to use as a canning kettle

Rack to fit inside the kettle (anything that keeps the jars off the bottom and allows free movement of water inside the kettle will work)

Jar bubbler, chopsticks, or rubber spatula with wooden handle

Funnel or canning funnel

Large nonreactive wide pot

Candy thermometer, if you have one

1 widemouth quart sized glass jar and lid, cleaned very thoroughly

Fermentation weight (cabbage leaves, pie weights in mesh, glass weight or scrupulously cleaned rocks)

Glass bowl or nonreactive, food-safe ceramic pot


5 pounds of firm-ripe pears, peeled, cored, and roughly chopped

1 cup lightly packed brown sugar

¾ cup granulated sugar

¼ cup bourbon

¼ cup freshly squeezed lemon juice

1 tsp lemon zest

1 tsp vanilla extract

Pinch of kosher salt

2 pounds organic Meyer lemons, scrubbed

⅛ cup kosher salt


January 8
5:30 pm - 7:00 pm


Davis Food Co-op