Classes & Workshops

Find out what's new at Extension!

Tuesday, May 22
9:00 a.m. to 2:00 p.m.
Jams and Jellies
In this session, we will be discussing the types of jellied products that can be made at home, the ingredients needed, the necessary equipment and supplies, and the basic steps of water bath canning. You will spend time in the kitchen preparing and canning a jellied product.
Registration Deadline: May 18, 2012

Tuesday, June 5
6:30 p.m. to 8:30 p.m.
Twilight Meeting for Fruit Growers
Catoctin Mountain Orchard, Thurmont MD

This is a wonderful opportunity to take a tour of a local orchard, meet fellow fruit growers and expand your knowledge. Educational session will include disease, insect and weed control strategies, maintenance of an effective IPM Program as well as cropload management for consistent fruit size and quality. Don't miss out! The Catoctin Mt. Orchard tour will include roadside marketing and fruit growing with a focus on fruit quality.

Click HERE for more information.

Tuesday, June 19
9:00 a.m. to 2:00 p.m.
Preserving the Perfect Pickle
In this session, we will be discussing the types of pickled products that can be preserved at home, the pickling process, the ingredients used in pickling, and the equipment used. You will spend time in the kitchen preparing and water bath canning a pickled food.
Registration Deadline: June 8, 2012

Thursday, June 21
6:30 p.m. till 8:00 p.m.
An Evening in the Garden
Master Gardeners Gary Fulmer, Katherine Haag, Gail Pearson and Shanon Wolf

Join Master Gardeners in our Demonstration Garden to learn what's happening in your garden in June. The class will cover insect pests, the benefits of companion planting, organic weed control, container vegetable gardening and planning for a fall garden. This will be an informal class with lots of opportunities for questions.

Saturday, June 23
9:00 a.m. till 11:30 a.m.
Growing and Using Herbs from Your Garden
Master Gardeners Judy Kofoet and Vicki DeVore, Extension Educator Lynn Little

Herbs have been used for centuries to improve people's lives. Would you like to start an herb garden but don't know which herbs to grow or how to use them? Learn how to recognize, grow and use common herbs for companion planting, attracting pollinators, cooking and beautifying your garden.

Tuesday, July 10
9:00 a.m. to 3:00 p.m.
Tomatoes and Salsa
Tomatoes, especially salsa, are one of the most popular and most frequently canned foods. In this session, we will be discussing the types of tomato products that can be preserved at home, the ingredients needed, the necessary equipment and supplies, and the basic steps of water bath canning. You will spend time in the kitchen preparing and canning local tomatoes and salsa.
Registration Deadline: June 29, 2012

Tuesday, August 14
9:00 a.m. to 2:00 p.m.
Pressure Canning
In this session, we will be discussing what foods are considered low acid, how pressure canning works, the types of pressure canners and how to process foods using a pressure canner. Bring your pressure canner dial gauge and we will test it for accuracy during this session. You will spend time in the kitchen preparing and pressure canning local green beans.
Registration Deadline: August 3, 2012

Tuesday, September 11
9:00 a.m. till 11:30 a.m.
Saving Seeds for the Future of Heirlooms
Master Gardeners Karen Greeley, Ron Brayton and Gary Stallings

This workshop will familiarize you with the basics of seed saving with an emphasis on heirloom vegetables. Learn why and how to collect and save seeds. Learn the difference between hybrid and open-pollinated varieties. Gain hands-on experience.

Tuesday, September 18
9:00 a.m. to 2:00 p.m.
Fruitful Canning
In this session, we will be discussing what foods are considered high acid and can be safely preserved using the water bath canning method. You will spend time in the kitchen preparing and canning local peaches.
Registration Deadline: September 7, 2012

To register for gardening workshops click HERE.

To register for canning workshops click HERE.

Share This ShareThis

For more information, contact Amy Simmons; 301 791-1304

Last updated: 05/9/2012