Food Preservation & Canning
Quit wasting food! Save money! Live more sustainably! Food preservation is a skill every person should have a working understanding of. Many feel daunted by the processes involved and question the safety of home-preserved foods. Properly processed foods will not only be safe to eat, but they can often be better for you than the commercially packaged foods you'd find on a grocer's shelf.
In this class you'll learn how to preserve fresh foods to extend their shelf life by months, even years. You'll be shown basic canning, pickling, drying and freezing techniques to help you keep food out of the garbage and in your pantry where it belongs!
Please bring produce that you'd like to preserve. Any or all of the following will qualify: fresh vegetables such as green beans or carrots for pickling, mushrooms for drying, cabbage, kale or spinach for blanching, tomatoes and green apples for canning and making homemade pectin. We will supply jars and all other supplies.
Instructor
Meg Paska is a Greenpoint, Brooklyn-based "Backyard Homesteader" and blogger. She grows vegetables, composts, raises four egg-laying hens and maintains ten apiaries in Brooklyn, selling her Brooklyn Honey at local markets. She has been seen in Huffington Post, ABC's Nightline, National Geographic and New York Magazine. Meg is also the proud owner of two "retired barn cats" who don't do much of anything at all these days.
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Basic/Custom Member Price: $40 + $15 Material Fee Our Members Save $$$! |
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