Join other Metrowest Young Professionals for general discussion of New England seasonal and preservation techniques, and delve into water bath canning to make shelf-stable products. We’ll intersperse our kitchen work with bits of Torah and consideration of what lessons we can learn from how our agrarian ancestors planned to have enough food to eat based on limited seasonal harvests.

All participants will go home with a canned food item, and the skills and resources to try it at home.

Light Kosher snacks will be served. Please do not bring your own food into the synagogue.

Space is limited.

Taught by Leora Mallach, Director of Beantown Jewish Gardens, and Rabbi Polisson, of Or Atid.

Supported by a grant from Combined Jewish Philanthropies (CJP).