Learn how to master home canning from Emerie Brine

Emerie Brine’s love of fresh food started as a young child while growing up on a farm on the east coast. As one of eleven children home canning was a yearly tradition providing nutritious food at a busy table, and was an avenue for the creative palate of a budding chef. Now, Emerie is the executive chef and brand manager for Bernardin mastering the efficiencies of preserving, and experimenting with new recipes.

Emerie credits his mother for his love of food. “Until my youngest brother and I started school and my mother returned to work, I had no idea that you could purchase sliced bread, meats and cereal at a store,” explains Emerie. “Everything my family ate came directly from the farm.”

The Kitchener Market offers Bernardin canning workshops throughout the year so you can make healthy food for your family by controlling the ingredients. Learn about safe canning and time saving tips from the master of canning during a holiday gifts and canning event at the marketplace on Nov. 29 from 5:30-8 p.m.

Emerie is looking forward to continuing to experiment with new recipes for home canners. “As a child, my family picked, pickled and canned every possible fruit and vegetable that we grew,” states Emerie. “Now, with the abundance of herbs, spices and vinegars available, we can add some zip to traditional recipes and create new taste combinations that will become family favourites.”

Top 5 things to can this fall:
1. Vegetable soup
2. Garlic pepper jelly
3. Cranberry sauce
4. Freezer jam
5. Pickles

Check out Bernardin's website for over 750 recipes.
Register for the event.