• June 22nd 5-9pm – Pickles
• August 17th 5-9pm – Tomatoes

Participants will need to bring their own canners, produce, and supplies to learn best practice methods first hand.  For more information please contact Mark Mckenzie by email, or stop at the information booth during any market day.

Please click here to reserve your spot, as each session is limited to ten participants.  There will be a $10.00 fee for each class, payable the day of the class.

Please note that participants will need to bring their own equipment and supplies for these classes.  More information on the required materials is available below (you may need to click “More”).

The Extension office has provided a brochure with more information on their food preservation educational opportunities this summer, available here: 2011 Food Preservation Brochure.

Supplies needed for pickles:
Jars (up to 7 pints)
Bands
Lids
Boiling water bath or Pressure Canner*
Plastic (jar) funnel
Bubble remover (if have one)
Magic wand (if have one)
Jar lifter
Small sauce pan (to prepare lids)
Large pan (to cook pickles and brine)
Strainer (to wash cucumbers)
Large bowl (to hold cucumbers while slicing)
Cutting board
Knife (or crinkle cutter if desired)
Wooden spoon
Ladle
Pot holders
Dish towels
Wash cloth (to wipe jars)
Approximately 1 pound pickling cucumbers per pint wishing to process, (up to 7 pints)

A pickling mix will be provided. Participants can choose either bread and butter pickles or dills.

Supplies needed for tomatoes:
Jars
Bands
Lids
Boiling water bath or Pressure canner*
Plastic (jar) funnel
Bubble remover (if have one)
Magic wand (if have one)
Jar lifter
Small sauce pan (to prepare lids)
Medium sauce pan (to heat water to split tomato skins)
Large pan (to prepare tomatoes and covering liquid)
Slotted spoon
Ladle
Strainer (to wash tomatoes)
Large bowl (if desired, to hold tomatoes that have skins removed)
Cutting board
Knife
Pot holders
Dish towels
Wash cloth (to wipe jars)
Approximately 1.5 pounds tomatoes/pint wishing to process

Citric acid and canning salt will be provided, if desired.

* All dial gauge pressure canners must be checked prior to using at guided canning program. Weighted gauge canners can be safety inspected, if desired. Testing is free for those participating in the program, but must be done in advance. Arrangements for gauge testing can be made by contacting Chris Kendle or Linda Krupa at the Tuscarawas County Extension Office, 330-339-2337.

Join us for anther fantastic season!

The market Grill will be open serving the finest food with ingredients souced from our vendors.

Green Fields Supplies the beef for our burgers at the Grill

The Market Grill is open every Wednesday from 3-7 PM. We use ingredients sourced from our vendors to provide you with tasty soups, salads, sandwiches and other delights.

June 23 we are featuring a chilled cucumber herb soup with parsley Parmesan croutons and ice cream sandwiches made with Scloneger’s Home Made ice cream and Troyer Bakery sugar cookies.

Our famous onion marmalade is back. Try it on a pasture raised beef burger from Green Fields Farm or on an heirloom tomato sandwich from April Showers Greenhouse. We always use artisan bread and buns from the incomparable Flat Top Bakery.