Sunday, September 14th from 1–3 PM at the Ag Hall

In this workshop we will cover two safe and easy ways to preserve your tomato harvest for use during the rest of the year. Tomato puree, aka passata, can be hot packed into jars. Whole tomatoes—blanched, peeled, and packed into jars—preserve a taste of summer during the coldest months of the year.

Tim Wilcox, founder of Kitchen Garden Farm in Sunderland, MA, will discuss the whole process, from variety selection to planting and harvest, and show the equipment needed to set up your home canning operation. This is a hands-on workshop that will show you all of the steps needed to turn your tomato glut into a well-stocked larder.

Tim has been canning his own tomatoes for personal use each summer for 25 years. At Kitchen Garden Farm he produced shelf stable value added products including hot sauce, salsa, and tomato products for sales nationwide. He currently lives in West Tisbury with his wife, Caroline Pam.

COST: $20 for Ag Society members, $25 for non-members, pre-registration required. Each attendee will walk away with one quart of tomato puree and one quart of whole tomatoes to enjoy fresh or can at home!