Summer 2010
Yes We Can: Peaches!Learn the process, pitfalls, and best practices of water-bath canning in this technique-intensive class. We'll can Honey-Spiced Peach Halves, putting them in both glass-top Weck jars and standard canning jars with disposable lids and the new Tattler reusable lids. We'll also make and can a batch of Sun Relish, an unexpectedly delicious combination of peaches with hot & sweet peppers that pairs well with cheddar and offers a sunny taste of summer in the middle of winter. $40. Register online or call 503-253-7331 to register for Saturday, 8/21, 10am-1pm.
Grassfed Goodness
You know about the benefits to animal welfare, human health, and the environment health of eating meat from animals raised on pasture. Now learn how to save money buying meat direct from local farms, how to talk with a butcher to get the cuts you want, what to do with unfamiliar cuts, organ meats, fat, and bones, plus new ways with old favorites. $40. Register online or call 503-253-7331 to register for Saturday, 8/28, 2pm-5pm.
Lactofermentation: Vegetables and Condiments
Restock your 'fridge with life! Learn
to ferment refreshing and nourishing vegetables and make
tongue-tantalizing condiments for of probiotic goodness. We'll make
sauerkraut, kimchi, pickled cucumbers, ketchup and mayonnaise using the
ancient art of lactofermentation, the only method of preservation that
enhances a food's nutritional value. Packed with probiotics,
lactofermented foods add flavor to your meals,
aid digestion, and
boost the immune system. $40. Register online or call 503-253-7331 to register for Sunday, 8/29, 2pm-5pm.
So Long Supermarket, Hello Pantry
Save time and money buying in bulk, store food for emergencies and
convenience, and invest in our local food system. Class includes tips on meal planning, bulk purchase planning and making the
transition from supermarket shopping to sourcing and storing
minimally processed, locally produced food. We'll talk about food buying clubs, buying farm-direct, and methods of food preservation. $40. Register online or call 503-253-7331 to register for Saturday, 9/11, 2pm-5pm.
Learn the process, pitfalls, and best practices of water-bath canning in this technique-intensive class. We'll can a basic, versatile tomato sauce in both glass-top Weck jars and standard canning jars with disposable lids and the new Tattler reusable lids. We'll also batches of salsa and tomato jam. Yes, that's right, tomato jam. Try it with fresh mozzarella or cream cheese. $40. Register online or call 503-253-7331 to register for Saturday, 9/18, 10am-1pm.
Yes We Can: Apples & Pears!
This will probably be the last water-bath canning class of the year (look for pressure canning classes later in the fall). Learn the pitfalls, and best practices of water-bath canning in this technique-intensive class. We'll can applesauce in both glass-top Weck jars and standard canning jars with disposable lids and the new Tattler reusable lids. We'll also batches of five-spice pickled pears. $40. Call 503-253-7331 to register for Saturday, 9/25, 10am-1pm.
