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.
