Making Raspberry Jam & Bruschetta - 9/6/2025
9 am - noon Are your brambles bursting with fruit? Vines brimming with tomatoes? Unsure of what to do with your end-of-season harvest? Or perhaps you just want to enjoy fresh summer tastes into winter and beyond? Kim Concra (LDN), nutrition & food safety specialist at the Cape Cod Cooperative Extension, will teach us how to make a tasty, traditional raspberry jam and a flavorful cherry tomato bruschetta. Kim will explain options for making low-sugar jam and guide us through time-tested, safe canning methods. She will discuss the differences between high-acid and low-acid foods and the appropriate canning processes for each, including water bath canning, steam canning, and pressure canning. Additionally, she will share some entertaining stories of canning mishaps and clarify some common myths about shortcuts in the canning process found online. Everyone will take home sample jars of both jam and bruschetta, a link to a PDF guide on safe canning practices, and multiple recipes to help you create your own pantry preserves at home.
9 am - noon Are your brambles bursting with fruit? Vines brimming with tomatoes? Unsure of what to do with your end-of-season harvest? Or perhaps you just want to enjoy fresh summer tastes into winter and beyond? Kim Concra (LDN), nutrition & food safety specialist at the Cape Cod Cooperative Extension, will teach us how to make a tasty, traditional raspberry jam and a flavorful cherry tomato bruschetta. Kim will explain options for making low-sugar jam and guide us through time-tested, safe canning methods. She will discuss the differences between high-acid and low-acid foods and the appropriate canning processes for each, including water bath canning, steam canning, and pressure canning. Additionally, she will share some entertaining stories of canning mishaps and clarify some common myths about shortcuts in the canning process found online. Everyone will take home sample jars of both jam and bruschetta, a link to a PDF guide on safe canning practices, and multiple recipes to help you create your own pantry preserves at home.
9 am - noon Are your brambles bursting with fruit? Vines brimming with tomatoes? Unsure of what to do with your end-of-season harvest? Or perhaps you just want to enjoy fresh summer tastes into winter and beyond? Kim Concra (LDN), nutrition & food safety specialist at the Cape Cod Cooperative Extension, will teach us how to make a tasty, traditional raspberry jam and a flavorful cherry tomato bruschetta. Kim will explain options for making low-sugar jam and guide us through time-tested, safe canning methods. She will discuss the differences between high-acid and low-acid foods and the appropriate canning processes for each, including water bath canning, steam canning, and pressure canning. Additionally, she will share some entertaining stories of canning mishaps and clarify some common myths about shortcuts in the canning process found online. Everyone will take home sample jars of both jam and bruschetta, a link to a PDF guide on safe canning practices, and multiple recipes to help you create your own pantry preserves at home.