Cannery

James Partanen and Heather Kilner, both expert canners with many years of experience, will be leading you through a tested recipe and an in-depth discussion about fermentation, food security, and preserving. This will be a great way to learn new skills or brush up old ones.

We will be making Sauerkraut, using cabbage  from one of our local farmers.

You will learn about the theory and practice of preserving, gain hands-on experience working with canning equipment, and leave with some jars of already-fermenting sauerkraut.

The workshop will be held in one of our Partner's Community Kitchens, to be decided depending upon workshop demand.

The workshop will run from 6:00-9:00 with  registration starting at 5:45. The total cost for the workshop is $45 for West End Food Co-op members or $50 for non-members (which includes the cost of a lifetime membership). Payment can be made in person at the workshop.

If you register and find yourself unable to attend for any reason please let us know as soon as possible. Please be aware that we are a small organization running workshops on a cost-recovery basis and purchasing ingredients in advance from local farmers. Cancellations with less than 48 hours' notice will be charged a $25 cancellation fee to cover ingredient, material, and labour costs. If you have any questions about the workshop please don't hesitate to contact me at katie (at) westendfood.coop.