Join us for a hands-on workshop celebrating the delicious, nutritious blueberry! Led by Master Food Preserver, former Center for Agroecology apprentice, and Stanford lecturer Anna Lee, this workshop will focus on safe, healthy, and delicious ways to extend the blueberry season through food preservation techniques.

Anna will cover a range of strategies for food preservation (freezing, drying, canning, acid) by walking through recipes for sorbet/granita, fruit leather, jam/jelly, and salad dressing. We'll end by making a blueberry “shrub” to take home for summer mocktails and cocktails. You will also leave with recipes and tasting. Your attendance supports both the Center for Agroecology and the UC Master Food Preservers.