Shirley and Bob Barton's Page

Pressure canning is a more advanced canning technique that allows us to put up low acid foods. Whole meals, like stew and chili, can be preserved this way. Ready-to-eat home canned foods are great on nights when dinner is rushed or if you have unexpected guests.We'll be making a meat-based chili. Organic ingredients (purchased from local farmers) and jars will be purchased by Kate, then the group will split the cost.If you have a pressure canner, please bring it. If you don't have a canner,…See More

Come and enjoy the summer weather at an IthaCan cookout. Mark Norton and Brigid Cassidy invite you to visit our homestead for fun, food, and entertainment. We'll provide a grill, some chairs, a couple of folding tables, and a screen tent. We'll also provide some basic foods: hot dogs, hamburgers. We're planning on having some kid-friendly games and maybe a campfire after dusk.What to bring:1. Kids, friends, family.2. Food to share and any special dietary needs you might have.3. Extra chairs (a…See More

Come participate in and observe a hard cheesemaking workshop! You'll learn the techniques, tips, and procedures to make your own hard cheese at home.We'll start with fresh milk and end with a Farmhouse Cheddar cheese wheel.There will be a potluck lunch, so please bring a dish to pass if you wish :)Attendee limit: 15See More

One morning, two cheeses! Learn the basics of how to make soft cheeses.I can have 6 people at my house for a soft cheese gathering.We'll make mozzarella and ricotta, so you'll all be ready to whip up the best lasagna you've ever had when you return to your own kitchens.We'll be using locally produced raw milk.Attendees will be able to bring home samples of each type of cheese.I'll provide the main course for lunch. Can someone else bring salad? And another person bring bread?Please indicate any…See More

Come learn the basics of making sauerkraut. Bring a small to medium cabbage and a clean, sturdy container (a quart jar will work well).You'll leave with a better understanding of fermentation, a helpful handout, and sauerkraut-in-the-making. If we have time, we'll also delve into kimchi, spicy Korean fermented cabbage.I can accommodate 5 people. When the date gets closer, I'll send out directions to people who have RSVP'ed.See More

Here's where the brewers and winemakers meet.