By Alex Shelton
On Saturday, July 11, the Gatlinburg Farmers Market will present its next series of special events, Canning and Food Preservation Day, with a lineup of demonstrations on traditional ways of preserving fresh foods while listening to music performed by Vicki Jones-Cosby.
Throughout the morning, Linda Hyder from University of Tennessee Extension of Sevier County will demonstrate canning and test pressure canner lids. Folks can bring their pressure canner lids to be tested from 11 a.m. to 12 p.m.
Lisa Oakley of the East Tennessee Historical Society will be leading an interactive talk on how trade, culture, and assimilation of food worked on the frontier around the same time of statehood. Artisan David Ogle will be demonstrating the craft of traditional broom making, a craft passed down for generations in his family.
“Drying, freezing, fermenting, pickling, curing and canning are all ways of changing the food’s natural state in order to put up excess harvest and preserve for later use,” said Market Manager Stacey Adam. “Annually there is a bounty of fruits and vegetables, and we hope that these demonstrations will enable people to become familiar or reacquainted with these methods in order to preserve their own food at home. Buying in bulk, direct from a farmer to preserve a bushel of tomatoes or a gallon of blueberries is a great way to enjoy healthy, farm fresh food in the middle of winter. ”
The Gatlinburg Farmers Market is located in the Great Smoky Mountains Arts and Crafts Community at the Covered Bridge on Glades Road. Special events are held the second Saturday each month through October, and Kids Day is held every fourth Saturday. EBT is accepted.
July 11th schedule below
At the canning booth:
8:45 a.m. – Pressure Canner and Water Bath Basics
9:45 a.m. – Canning Jelly and Jam
10:15 a.m. – Canning Tomatoes
10:45 a.m. – Using and Care of Pressure Canners
11:00 a.m. to 12 p.m. – Testing Pressure Canner Gauges – Visitors can bring their pressure canner lid to be tested
At the Fermentation and Dehydration Booth:
8:30 a.m. – Dehydration Presentation
9:45 a.m.- Kombucha and Kefir Making
10:45 a.m. – Home Brewing Demo
In the Food for Thought Booth:
Interactive talk on trade, culture, and assimilation of foodways on the frontier by the East Tennessee Historical Society starting at: 8:45 a.m., 9:45 a.m., and 10:45 a.m.