Ginger carrots made in the last City Market canning class of the season
Tuesday night's dilly bean class was a lot of fun.
Getting to work filling jars with ingredients for dilly beans at the Sustainability Academy on North Street - during 90 degree weather!
On Tuesday, I taught my 2nd class at the Chubby Muffin Community Kitchen. Eleven participants made honey-sweetened raspberry jam with Adam's Berry Farm raspberries and we canned it together so everyone could bring jars home.
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About Serving Up Vermont
