Adult

Join instructor Christy Shivell of Shy Valley Farm to learn all about starting your own herb plants from seeds, cuttings, and division, and growing them in gardens or containers.

* This class is sponsored by the Berea College Appalachian Fund, Folk Arts & Cultures Initiative Grant.

5:30 pm - 7:30 pm, Tuesdays, August 26, September 2.

Adult

Join instructor Christy Shivell of Shy Valley Farm to learn how to harvest, preserve and use your own homegrown herbs with Christy Shivell of Shy Valley Farm.

* This class is sponsored by the Berea College Appalachian Fund, Folk Arts & Cultures Initiative Grant.

5:30 - 7:30 pm, Tuesdays, September 9, 16.

Adult

This class will take place at the Gillespie Building, 1523 Persimmon Ridge Rd. Jonesborough, TN 37659.

This course will cover the basics of the two most popular ways of preserving food, water bath canning and pressure canning.  We will go over publications from the National Center for Home Food Preservation as well as from the University of Tennessee Extension Office that will address food safety concerns for home food preservation and processing.  Students will work directly in the preparation and processing of a few different foods; however, some preliminary preparation may need to be done by the instructor prior to class time.  Students will come away with a basic knowledge of canning, where to go for additional information, and a jar of what they have helped can.

*  This class is sponsored by the Berea College Appalachian Fund, Folk Arts & Cultures Initiative Grant.

9:00 am - Noon, Tuesdays, September, 16, 23, 30, October 7.

Adult

This class will take place at the Gillespie Building, 1523 Persimmon Ridge Rd. Jonesborough, TN 37659.

This course will cover the basics of the two most popular ways of preserving food, water bath canning and pressure canning.  We will go over publications from the National Center for Home Food Preservation as well as from the University of Tennessee Extension Office that will address food safety concerns for home food preservation and processing.  Students will work directly in the preparation and processing of a few different foods; however, some preliminary preparation may need to be done by the instructor prior to class time.  Students will come away with a basic knowledge of canning, where to go for additional information, and a jar of what they have helped can.

*  This class is sponsored by the Berea College Appalachian Fund, Folk Arts & Cultures Initiative Grant.

9:00 am - 12:00 pm, Saturdays, September 20, 27, October 4, 11.