Learn how to can fruits and vegetables with the pros at Red Mountain Kitchen

Learn how to can fruits and vegetables with the pros at Red Mountain Kitchen

Learn how to make jams, salsas, relishes, antipastos, pie fillings and so much more at summer canning classes.

Red Mountain Kitchen in Historic Downtown Kennewick is partnering with the WSU Master Food Preservers for Summer Canning Classes with the Pros. You can learn how to can seasonal recipes and take your own jar of goodies home.

Classes are $10 per person and they have three that are still available:

Aug. 29 – Tomato Salsa

Sep. 5 – Tomatillo Salsa

Sep. 19 – Antipasto Relish

To register, email contact@redmountainkitchen.com or call 509-430-1438 and let us know what class you wish to attend.

Here’s a look at the Antipasto canning recipe shown above.

Place 7 peppercorns and 4 bay leaves into a spice bag.

Then add:

Vinegar (1 3/4 cup)

Brown Sugar (1 cup)

Salt (2 tbsp)

Garlic Cloves (4)

Oregano (1 tbs)

Set that to a boil.

Then slice and dice:

Tomatoes (6 cups)

Bell Peppers (3)

Carrots (2)

Celery (1)

Large Onion (1)

Add that to the pot and then boil for 1 hour.

Then can the mixture leaving half an inch of space from the top, clean and seal the lids and then boil the jars for 10 minutes.

If you are interested in purchasing a canning book of recipes, click the following links:

National Center for Home Food Preservation

The “So Easy to Preserve Book”

Ball Canning

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