Preserving Stone Fruit

Join the Master Food Preservers of San Mateo and San Francisco Counties for a workshop focused on stone fruit. We’ll cover boiling-water and steam-canning processes that can be applied to most fruits, briefly introduce how pH affects canning safety, and talk through thickening options like Clear Gel, fruit pectins, and low-sugar thickeners. We’ll provide research-tested recipes for stone fruit pie fillings, low-sugar jam, and pastries, as well as tips on how to freeze the pie ingredients to make these recipes in the dead of winter when summer stone fruit provides much-need sunshine. Please join us!