If you're overrun with fruit and vegetables from the garden, the Farmer's Market or your CSA box, then it's time to take your canning and preserving skills to the next level. Our experienced chef will cover the basics such as the tools and ingredients you need to successfully and safely can and preserve at home, but then we'll dive into the science…
If you're overrun with fruit and vegetables from the garden, the Farmer's Market or your CSA box, then it's time to take your canning and preserving skills to the next level. Our experienced chef will cover the basics such as the tools and ingredients you need to successfully and safely can and preserve at home, but then we'll dive into the science behind the process and discuss everything from acidity and pectin levels, canning vs. fermenting, and the differences between jams and jellies. It's no secret that locally grown, harvested-in-season produce is more nutritious than commercially canned products, but it tastes so much better, too! So, step into the fulfilling world of canning and preserving and enjoy the farm fresh flavors of summer for months to come. Each student will take home one jar of each recipe. A variety of snacks and a sit-down lunch will be provided so you can taste your way throughout the class.
Menu:
- Canned Tomatoes
- Tomato-Meat Sauce
- Plum Chutney
- Corn-Tomatillo Salsa
- Giardiniera
- Blueberry Preserves
- Duck Confit
- Pickled Zucchini and Yellow Squash
Skills covered in class:
- Understanding how to safely can fruits and vegetables
- Sterilizing
- Pressure canning vs. stove top canning
- Using paraffin wax to seal
- Understanding acidity levels
- Roasting meat for canning
- Selecting vinegars
- Balancing flavors
- Pickling
- Using pectin in relation to your product
- Using herbs, spices and aromatic ingredients
- Peeling tomatoes
- Working with tomatillos
