Local Shared Kitchens In Use This Summer For Preserving & Canning Classes


July 7, 2011, Chelsea, Michigan. Chelsea resident and preserving and canning enthusiast Terry Peyton is using kitchens made available through Chelsea Community Kitchen to offer a unique opportunity for Chelsea residents and visitors to the community to learn home canning skills. Classes are scheduled for Thursday evenings:
July 28, 6:30 – 8:00 PM, Blue Ribbon Raspberry Jelly
July 28, 8:00 – 9:30 PM, Putting the Pickle in the jar
Aug. 18, 6:30 – 8:30 PM, Corn
Sept.15, 6:30 – 8:30 PM, Tomatoes
Sept. 29, 6:30 – 8:30 PM, The Everlasting Pepper
The fee for each class is $20 per person to cover the cost of instruction, kitchen rental and supplies. Class size is limited to 8 students.

When Terry asked us about renting our kitchens, she told us “I feel the skill of home canning is one that any family, any income, any size can utilize as much or as little as they like to preserve the bounty of summer and enjoy it through the winter months in Michigan!” Her enthusiasm for teaching these skills impressed us.

Terry’s commitment to using local produce did, too. She said “When at all possible, I buy the raspberries, tomatoes, corn, peas, beans, cucumbers, peppers and blueberries I need from the local Farmers Market vendors in Chelsea, Dexter and Ann Arbor.”

In the past, Terry Peyton has made presentations locally at The Woman’s Health Center, St Joseph Mercy Hospital in Ann Arbor, and has helped members of St. Paul United Church of Christ in Chelsea prepare entries for the Chelsea Community Fair. She’s won ribbons for her Fair entries.

Terry is working with HK Leonard at Chelsea Farmers Supply to identify people who are interested in taking one or more of the classes she’s offering. Just stop by or call to sign-up for a class. Or, if it’s handier, anyone who’s interested can visit the Chelsea Community Kitchen web site (www.chelseacommunitykitchen.org) and sign-up through the “Contact Us” page.

This entry was posted in What's new? and tagged . Bookmark the permalink.

Comments are closed.