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Canning Applesauce: Digital LIVE Canning Workshop / October 25, 2020
Canning Applesauce: Digital LIVE Canning Workshop / October 25, 2020
Canning Applesauce: Digital LIVE Canning Workshop / October 25, 2020
preserved food
Canning Applesauce: Digital LIVE Canning Workshop / October 25, 2020
Canning Applesauce: Digital LIVE Canning Workshop / October 25, 2020
Canning Applesauce: Digital LIVE Canning Workshop / October 25, 2020
$ 37.00

Canning Applesauce: Digital LIVE Canning Workshop / October 25, 2020

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Live Zoom Call Canning Workshop

Sunday, October 25, 2020

9am-11am Mountain

Join me in my Montana kitchen for a morning of putting up food! In this hands-on, two-hour workshop you will learn the ins and outs of preserving high acid food using a boiling water bath in your home kitchen. It'll all happen over a live zoom call, where we answer your questions in real time. 

We will gather, live and digitally connected, where I will share my simple, safe and predictable techniques for making applesauce. Applesauce is one of the most affordable and well used items in our pantry -- we use it in baking as well as straight up, warmed on the stove and sprinkled with cinnamon.

We will spend two full hours in our kitchens where I will teach you all about canning high acid food, answering your questions along the way. At the end of our time together you will have jars of applesauce lining your pantry shelves.

  • Two hours of personalized instruction with live Q & A
  • Printable Workshop Resource Guide - with instructions, tools, recipes and more!
  • NEW! Private Dig School Community on Mighty Networks where we will post the workshop materials, answer your canning questions, and give you an opportunity to connect with other Dig Canners!
  • Stock pot large enough for canning rack and deep enough to allow 1-2" between top of jars and lid. An 8-quart soup pot is perfect.
  • 8-12 ounce jars, lids, and rings
  • Canning rack (or you can make your own with jar rings!)
  • Jar lifter
  • Wide mouth funnel (handy but not essential)
  • Ladle or large spoon
  • Apples

Nici Holt Cline is founder and owner of Dig This Chick, a Montana-based brand that inspires connection, adventure and experience — on the homefront and in the wild. Through her blog, social channels, educational classes and online marketplace, Nici inspires people to get get outside with their kids, feel dirt under my fingernails, make pie, love nature, invest in art and plant beets. She would like to teach everybody how to make and can jam.

Nici grew up surrounded by strong Montana women who canned food. She has been growing and putting up her family's summer produce for 15 years. She has taught hundreds of people how to can food through her live workshops and digital canning course. 

INCLUDED:

  • Two hours of personalized instruction with live Q & A
  • Printable Workshop Resource Guide - with instructions, tools, recipes and more!
  • NEW! Private Dig School Community on Mighty Networks where we will post the workshop materials, answer your canning questions, and give you an opportunity to connect with other Dig Canners!

WHAT TOOLS AND SUPPLIES DO I NEED?

  • Stock pot large enough for canning rack and deep enough to allow 1-2" between top of jars and lid. An 8-quart soup pot is perfect.
  • 8-12 ounce jars, lids, and rings
  • Canning rack (or you can make your own with jar rings!)
  • Jar lifter
  • Wide mouth funnel (handy but not essential)
  • Ladle or large spoon
  • Apples

ABOUT YOUR TEACHER

Nici Holt Cline is founder and owner of Dig This Chick, a Montana-based brand that inspires connection, adventure and experience — on the homefront and in the wild. Through her blog, social channels, educational classes and online marketplace, Nici inspires people to get get outside with their kids, feel dirt under my fingernails, make pie, love nature, invest in art and plant beets. She would like to teach everybody how to make and can jam.

Nici grew up surrounded by strong Montana women who canned food. She has been growing and putting up her family's summer produce for 15 years. She has taught hundreds of people how to can food through her live workshops and digital canning course. 

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