About this Event
Have you noticed how we stock the pantry with food?
It's a trip to the grocery store. You can select a variety of vegetables or fruits that are seemingly always in season. Yet they aren't in season regionally.
Mass movements of produce take place globally to satisfy our need for tomatoes or oranges out of season.
It wasn't always this way. Instead, seasonal harvest signaled 'putting up' vegetables and fruits for later use. Canning was a homestead skill, passed from one generation to the next.
A variety of ways of preserving food exist today, but generational knowledge has lapsed.
Most have not even heard of the skill and science of canning, let alone a smokehouse with meats curing from the rafters.
Food Jar is TGH's preservation workshop series: five methods, nine sessions across the growing season, from March-November 2027. Jelly & jam, pickling, water bath canning, pressure canning, and smoke & salt curing.
Drop in on one, or attend them all. Leave with jars you filled yourself, recipes to take home, and skills your grandmother wished she'd passed down.
Produce, canning pots, funnels, tongs, recipes, and instruction provided by Taylor-Grady House. Bring an apron!
Event venue & nearby stays
Taylor-Grady House, 634 Prince Avenue, Athens, United States
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