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Foods

In a Jam and a Pickle: Stocking Up!

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Course Overview

Preserve the glorious harvest of apples, pears, berries, root vegetables, onions, pickles, and peppers, all from the garden, all good. We’ll review basic preserving techniques and provide guidelines for different, sure-fire methods. Using less sugar and no added pectin, we’ll create healthy condiments that shine with natural flavors. Depending on what’s in season, we’ll create recipes such as: raspberry-rose hip jam, scarlet bell pepper and chile conserve, apple-juniper jelly, black currant vinegar, cardamom carrot relish, classic chutney, pickled beets, and spiced crabapples. This class will focus on small-batch preserving for quicker, easier, and fresher results well-suited to the way we eat and live today.

Dates

Fri, Sep 28th, 2018

Course Details

Length: ½ Day
Skill Levels: Beginner to Advanced
Hours: 9am-1pm
Intergenerational age: 10+
Tuition: $115.00
Materials fee: $50.00
Additional materials fee paid to instructor when class starts: includes jars

Required

You will need the following tools for this class:

All required tools/materials are provided by your instructor and North House and will be available once the course begins.

Optional Tools

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.

More Information

Once registered, students will receive a confirmation email with further class information. Please call us if you haven't received it within 24 hours.

Latest Update: View recent changes →

Meet the Instructor

North House Folk School photo of instructor, Beth Dooley
Beth Dooley
Minneapolis, MN

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In a Jam and a Pickle: Stocking Up! - 9/28/2018