Canning and Live Fermentation Classes

Written on August 28, 2011 at 3:05 pm, by admin in Blog, Events

I’m teaching a series of classes for the home preservationist at the Willits Grange in Willits, CA. Classes are only $10 and include jars of canned goodies to take home after each class! Grab a buddy and come on down for the after work fun.

Come learn the basics of home canning and live fermentation techniques to extend the bounty of your harvest all year long.

Three sessions on 2 Tuesdays:

Tuesday, September 27  5-8 pm

Pickling — Using produce from Brookside Farm, we’ll explore a variety of cucumber pickles and time permitting other veggie pickles such as green beans and beets.

Tuesday, October 4th 2-4 pm

Live Fermentation — learn the basics of the kosher dill pickle made famous by our grandmothers and New York delis alike. Learn how to ferment beets and other winter storage veggies into live-culture, pro-biotic rich super foods. We’ll discuss the benefits of live- culture, lacto-fermented foods, pros and cons versus canning, and explore the basic procedures for sauerkraut and kimchi.

 

Tuesday, October 4th 5-8 pm

All about Tomatoes — We’ll use tomatoes to create the basis of this class. Hot packing tomatoes to be used in a myriad dishes all year, quick tomato sauces and easy salsas for the home canner will all be completed in this 3 hour class.

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