Join Chef Shannon as she teaches you some of the basic methods of preserving the harvest! Through three different methods: pickling, fermenting and jam making, you’ll gain confidence to put up many different fruits and vegetables from the season. She’ll teach you quick pickling for the refrigerator to use up the extras from the garden or the farmer’s market. You’ll learn tips for jam making, both with and without pectin, and how to do a quick processing in your oven without worrying about the steam that comes with water bath canning. And nature’s way of preserving: fermentation. Beets to cabbage, you’ll understand the basic principles of fermenting successfully, adding healthy probiotics to your diet and limiting waste in your kitchen! You’ll be taking home 4 jars of your creations.
A light lunch will be served family style around our beautiful barnwood tables.
On the menu….quick pickled vegetables ~ pickled green tomatoes ~ berry jam ~ “taco” kraut with cumin & carrot
A welcome mimosa and glass of wine with lunch is included. Additional wine & beer is available for purchase. Non-alcoholic beverages are always included.