Canning and Cooking with Wallingford Community Kitchen

If you’re a tomato lover, you might be interested in the Wallingford Community Kitchen event happening this Friday, September 30. This month, the Community Kitchen is a two-parter, focusing on canning AND cooking with organic tomatoes. Details are below, but you must register online today to reserve your spot. Click here to register.

Please join us for our exciting September Wallingford Community Kitchen. We’ll be canning organic tomatoes and using those recipes to make a wonderful meal. Our very own Cathy Tuttle and Emma Notkin of Sustainable Wallingford recently completed the Master Food Preserver series offered by Seattle Tilth, and will be teaching some of their favorite recipes while teaching you the basics of canning in a safe and cost effective manner.  We will be meeting on Friday, September 30th at our host site, the Wallingford COMMUNITY Senior Center (WCSC), 4649 Sunnyside Ave N, Room 140 Seattle, WA. This is a two part event, so please note the details.

Canning Kitchen – $20 per person
We’ll get started at 4pm. Using local, organic tomatoes, we’ll be making up a batch of Rosa Foti’s Marinara, and a jar of pickles, and processing them to take home. We will provide lids and all necessary tools. Please bring along your own canning jars & rings in good condition  you’ll need a 16 oz jar (or the equivalent) for the marinara and an 8 oz jar (or the equivalent) for the pickles. Jars will be available for purchase at the event for $1 per jar. Plan to go home with at least 2 cups of marinara sauce and pickles. Price includes dinner  see below for details.

Dinner – $9.99 per person
Can’t arrive at 4pm, don’t want to can or just love to enjoy a good meal? Join us for the dinner only portion of this event! Starting at 6pm, we’ll start working on dinner using the beautiful sauce that we just prepared for canning. We’ll be cooking up:
Marinara with pasta
Garlic bread
Seasonal salad
Apple crisp

We will cook as a community and then enjoy the bounties of our labor by sitting down to share a meal. Participation requires pre-registration by September 27; your registration fee covers the cost of ingredients, materials and the facilities  please note that due to the nature of this event, we will be capping sales at 15 participants for each group.