Rural Oxford EDC has designed a thirteen-week set of classes focused on canning, freezing, and preserving of local seasonal fruits and vegetables while they are in season. These hands-on classes will focus on the seasonal availability of produce, maximizing and extending the season with preserving techniques. Each participant will not only leave with food skills but with the fruits of their labour.

Chef Murray Zehr

Wednesday, July 11th

Sage Advice | July 11, 2018

A Guide to growing herbs with sage advice on not only how to pair them with your favourite foods, but how to dehydrate and dry your home grown savoury delights to extend their season.

Takeaway: A pot of freshly planted herbs

Time: 7:00pm

Cost: $30 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

Difficulty:

Wednesday, July 18th

It’s Kind of a Big DILL | July 18, 2018

From gherkins to bread and butter, a jar of homemade pickles are a delight to enjoy all year round, but now is the time to pack those savoury little pickles away. Tonight we’ll take on a simple yet delish recipe for DILL pickles. Get your garlic on!

Takeaway: A jar of tangy DILL pickles

Time: 5:30pm

Cost: $55 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

Difficulty:

Wednesday, July 25th

RELISH the Season | July 25, 2018

Zucchini, cucumber, and corn are just a few of the affordable July vegetables that can be turned into a homemade accompaniment for grilled sausage, burgers, and hot dogs that last well beyond the outdoor grilling season. Too many zucchini? Join Chef Zehr as he leads us in a class that turns those surplus zucchini into a tasty relish.

Takeaway: Zucchini relish

Time: 5:30pm

Cost: $55 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

Difficulty:

Wednesday, August 1st

Preserve the Fruits of Your Labour | August 1, 2018

Olives, Peppers, Tomato, Onion, Cauliflower, Mushrooms, and Beans are just a few of the ingredients you can blend together for this savoury Italian treat. Join instructor, Chef Zehr for a busy night in the kitchen where you’ll have plenty of ingredients to choose from as you chop and dice the perfect blend to suit your pallet.

Takeaway: Jar(s) of your own Antipasto blend

Time: 5:30pm

Cost: $55 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

Difficulty:

Wednesday, August 8th

Tomatoes~I Eat What I CAN | August 8, 2018

Tomatoes will soon be gone, so don’t miss the opportunity to stash some away for the winter. Come join us as we stuff some tomatoes in jars. You’ll learn the difference between a hot pack and a cold pack and we’ll even use our own herbs to add seasoning if so desired. We’ll discuss pros and cons of water-bath versus pressure canning for tomatoes and how to can sauce, safely.

Takeaway: Jar(s) of canned tomatoes

Time: 5:30pm

Cost: $55 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

Difficulty:

Wednesday, August 15th

Practice What You PEACH | August 15, 2018

It’s peach season so we’ve planned another great evening with canning instructor, Chef Murray Zehr. Murray will demonstrate and teach you hands on how to can peaches Everything you need will be provided, including an apron

Takeaway: You’ll go home with your own jar of canned peaches!

Time: 5:30pm

Cost: $55 + registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

Difficulty:

Wednesday, August 22nd

Don’t be CORNfused | August 22, 2018

It doesn’t get any more rural than an evening of husking freshly picked sweet corn before slicing it off the cob. We’ll be husking 30 dozen cobs, which is enough corn to supply a family of four, all winter long. After removing niblets from the cob, we’ll blanch them to seal in that summer sweetness before bagging them up for the freezer. It might get sticky in the kitchen, but don’t worry…aprons are provided.

Takeaway: We’ll divvy up our bounty, sending everyone home with bags ready for the freezer.

Time: 5:30pm

Cost: $55 + registration fee

Location: *** PLEASE NOTE LOCATION CHANGE*** Embro Zorra Community Centre, 355644 35th Line, Embro

Difficulty:

Wednesday, September 12

Are you Born to be MILD? | September 12, 2018

After this class, people will want your salsa recipes! Find out what kind of tomatoes to use in salsa and how to select and prepare peppers. Techniques for making salsa, canning tomatoes, preparing juice blends and spaghetti sauce will be explained.

Takeaway: We’ll divvy up our bounty.

Time: 5:30pm

Cost: $55 + registration fee

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

Difficulty:

Wednesday, September 19

The BEET Goes On | September 19, 2018

Beets. They’re natures candy. They can also be a tricky, messy vegetable to work with, but with Chef Zehr at the helm, we’ll learn how to handle thesesweet treats and turn them into pickles or the base of a delicious, appetizing salad that will impress the most discerning guest. Beets can be a bit messy, but don’t worry…an apron is provided.

Takeaway: We’ll divvy up our bounty.

Time: 5:30pm

Cost: $55 + registration fee

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

Difficulty:

Wed, September 26

How ’bout Them Apples | September 26, 2018

It was Matt Damon that made this phrase famous in Good Will Hunting, but in our final preserving class of the season, Chef Zehr will teach you all ‘bout them apples. Which variety is best for baking, canning, juicing, and saucing.

Takeaway: We’ll divvy up our bounty.

Time: 6:30pm

Cost: $55 + registration fee

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

Difficulty:

Wednesday, July 4th

We be Jammin’ | July 4, 2018

Now is the time to preserve those sweet little berries while they’re still available. Join us for a night of making home-made strawberry and raspberry jam as we learn the fundamentals of turning beautiful berries into a sweet treat that you’ll be proud to serve your friends and family. Everything you need will be waiting for you in class, including an apron.

Takeaway: Your very own 250ml jar(s) of freshly made jam

Time: 6:00pm

Cost: $50 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

Difficulty:

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