Canning, Jamming, and Pickling, September 23, 2009

CANNING, JAMMING AND PICKLING
Bon Vivant School of Cooking

Wednesday, September 23, 6:30-10pm
Instructor: Chef Hope Sandler
*This hands-on class is limited to 12 students

THE RICHES OF SUMMER SET ASIDE TO BE ENJOYED IN OTHER SEASONS
Preserving is an art worth saving. The old practices of “putting up” summer produce for winter eating was originally born of necessity. But today we do it to maintain a wonderful heritage and to take advantage of the summer seasonal bounty at its very best. Although modern conveniences provide year-round fresh food, preserving is still a pleasurable cook’s art that lets you enjoy summer flavors in the midst of winter. Chef Hope Sandler will provide an introduction to home canning using the water bath method. She will demonstrate the proper techniques for canning peaches and tomatoes; making fresh berry jams; and preparing succulent, mouth- puckering pickles. Enjoy it now! Enjoy it later!
Spiced Peaches; Crushed Vine-Ripened Tomatoes with Fresh Basil; Fresh Summer Berry Jam, Bread and Butter Pickles; and Dill Pickled Asparagus.

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