Culinary Historians: History of Preserving, June 29, 2013

Culinary Historians of Chicago presents:

Let’s Get Canned
A Homey History of Preserving

Presented by
Sherry Brooks Vinton
Author, Put ‘em Up! Fruit

Saturday, June 29, 2013
10 a.m. to Noon
At
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
Free Parking in lot on north side of school

May God bless whoever invented canning.

Come join us and learn how canning got its start and changed civilization and the culinary world forever. Our speaker will tell us a tale of preservation heritage and share a number of tips on modern home canning that she offers in her new book, Put ‘em Up! Fruit.

Sherri points out that with an increasing number of people growing their own food, and shopping at farmers’ markets, there’s a growing demand for information on extending the life of seasonal fruits. And she’s ready to teach us city dwellers a thing or two on how easy it is to preserve fruits. (Homemade peach preserves, here I come!)

Copies of Sherri’s book will be available for purchase and signing, with profits used to fund the Culinary Historians of Chicago.

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Speaker bio: Sherri Brooks Vinton spoke to the Culinary Historians of Chicago several years ago on The Real Food Revival, the title of her first book. And we are delighted to have her back. Her books, talks and hands-on workshops teach how to find, cook, and preserve local, seasonal, farm-friendly food. Sherri and her husband live in Connecticut. Her website is: http://www.sherribrooksvinton.com.

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Cost of the lecture program is $5, $3 for students
and no charge for CHC members and Kendall students and faculty.
To reserve, please e-mail your reservation to: Culinary.Historians@gmail.com.

Hi,

I made a multi-berry jam for tasting on Saturday. Another lady made a blueberry vinegar, which will be diluted with water for drinking. I am looking forward to trying this beverage. Both products will be made during a canning demonstration.

Regards,