Spring 2016: Make the most of your harvest with hands-on food preservation workshops
by Michelle Saport |
Make the most of your harvest! Join Leslie Shallcross, Home, Health and Family Development faculty and registered dietitian, for a hands-on food preservation workshop series.
April 13: Canning Salmon Learn how to use a pressure canner for preserving low-acid foods such as fish. After this class you will know how to preserve your wild-caught bounty for the best quality and safety.
April 27: Canning Jams and Jellies Learn how to use a boiling water bath canner for preserving high-acid foods such as fruits and pickles. The focus will be on fruit preserves.
May 11: Fermenting Foods Learn how to make pickled vegetables and exotic apple chutney, and start some sauerkraut. Learn about the science of fermentation, and how pickling helps preserve food.
June 22: Making Sausage and Jerky Discover proper methods of mixing and seasoning meats and the mechanics of turning spiced meat into your own sausage links. Learn how to safely season, dry and store homemade jerky.
All classes will run from 5:30 - 9:30 p.m. in Viking Hall (8141 Briarwood St.). Workshops range in cost from $40 to $45. Register here.
"Spring 2016: Make the most of your harvest with hands-on food preservation workshops" is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.