Have you ever wanted to try making canned vegetables, fruits, or other items, but have been too concerned about it coming out right or if you’ll use it all? In this class, you’ll learn how to make small batch pickles, quick pickles that are finished in just 30 minutes, tomato sauce, and summer berry preserves.
Learn the entire process from start to finish on how to clean the food products, jars, and lids; how to prep the product before putting it into the jar, how to measure out proper ratio of salt, honey, vinegar/citrus, and ingredient to be preserved, and how to finish the process cleanly so your products last for months! Come join in the fun!
Menu:
Summer Berry Preserves with Lemon and Honey
Basil & Roasted Tomato Marinara Sauce
Quick-Pickled Apple and Bell Pepper
Pickled Beets and Ginger
Skills Learned in this Class:
Canning and Preserving Techniques
Cleaning and Sterilizing Jars and Lids
Product Preparation for Canning
Measuring and Balancing Ingredients for Preservation
Making Small Batch Pickles
Making Quick Pickles (finished in 30 minutes)
Cooking and Preparing Tomato Sauce for Canning
Making Fruit Preserves with Proper Techniques
Understanding Acid Balance (vinegar, citrus) in Preservation
Storage and Shelf Life of Canned Goods
Labeling and Storing Preserved Products
Class prices includes generous sampling, one glass of wine, beer or non-alcoholic beverage, and printed recipe copy.
Class Instructor: Katy Bleau
CLASS IS LOCATED AT OUR BUFFALO LOCATION. All classes are non-refundable.
You may also like the following events from The Abundant Kitchen:
Also check out other
Workshops in Buffalo,
Cooking events in Buffalo,
Arts events in Buffalo.
