Simple, safe and reliable guidelines for canning and pickling food at home.

Yes – you can eat local, nutrient-packed vegetables and fruits in the winter.  Learn to supplement your pantry with homemade pickles, chutneys, sauces and salsas utilizing your favorite summer vegetables and fruit.  Join cookbook author Barbara Ciletti as she shares her experience with preserving flavorful summer produce from the farmers’ market and garden. Students will take home treasures from the peak harvest.

 Day 1: Overview of the canning process, selecting produce, Ingredients & principles, Equipment, The canning process step-by-step

Day 2: Overview of the pickling process, Stocking the pantry & shelf life, Making vinegar, Blending herbs & spices, Cooking with preserved produce, sauces and marinades

Note: CSR provides canning jars and produce.  Students will be able to take some samples home.

Schedule:

Saturdays: 9/27/2008, 10/4/2008

Time: 10:00 AM - 2:00 PM

Cost: $225.00

Instructor: Barbara Ciletti

Spaces Available: 1