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Condiments are the “something extra” that changes the ordinary into the extraordinary, with very little effort. Join Chef Jackie Freeman as we learn how to make basic pantry items into delicious condiments, and how to can them for great holiday gifts. She’ll discuss basic principles of water-bath canning, safety, ingredients and equipment, and then we will prepare Apricot-Chile Barbeque Sauce and Lemon-Sage Wine Mustard, with a bonus take-home recipe for Roasted Tomato Ketchup. You’ll leave with samples of your work and the knowledge and confidence to begin canning at home. Vegetarian; no dairy, eggs or gluten. Class size limited to 14.
Members: $40, Non-members: $45
- Saturday Nov 9, 3-5:30pm. West Seattle
- Wednesday Nov 13, 6:30-9pm. Edmonds
- Wednesday Nov 20, 6:30-9pm. Issaquah
- Wednesday Dec 4, 6:30-9pm. Redmond
- Wednesday Dec 11, 6:30-9pm. Greenlake
Please call 206-545-7112 by 5pm to register