Photo by Sawyer Wilson
Photo by Sawyer Wilson
Chef Richard Jones of Green Door Gourmet in the middle of his tomto canning class.
Photo by Sawyer Wilson
Eight to ten people attend the class creating a comfortable and intimate atmosphere.
The class takes a hands-on approach during which guests put what they learn immediately into action.
Photo by Sawyer Wilson
Wash tomatoes and dip in boiling water for 30-60 seconds or until you see the skins split.
