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Creative Canning with Cory and Lauryn Sargent

Friday, August 29 | 11am – 4pm Learn how to deliciously preserve a selection of foods from the Telluride Farmer’s Market using fun, chef-inspired techniques and recipes. Transform your cooking year round with relishes, chutneys or pickles made from fresh-Olathe corn, Palisade peaches, Paonia cherries and other regionally grown produce. Safe canning basics will be covered, enabling students to utilize their new skills and an inspired approach to preserving fruits and vegetables on their own. Note: Recipes will be chosen based on what’s available at the market. Students should bring their own clean canning jars (size and number to be determined).

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