Food Preservation Series

A new series is being offered for food preservation.  Space is limited to eight. All four classes to be held on Sunday between 10:00 am and 1:00pm.

You can download the registration form and mail it along with your non-refundable deposit of $100 to reserve your space.  The balance of $200 is due on the first day of class.

This class is FULL

Class Held At:
4039 NE 14th Ave.
Portland, Oregon 97212

Dates – Sundays, 10am-1pm:
June 21st – Jam and Making Pectin
Learn the basics of jam and jelly making.  Class includes information on necessary canning equipment, instructions on making and using natural pectin, fruit selection, elements of the “set” (why your jam jams), and hands-on experience for making and canning small-batch jam.  You will receive printed material and a jar or your own home-made jam to take home.  This three hour session will give you confidence in making your own jam creation and give you access to additional phone consultation with your instructor should you need it.

July 19th – Canning Fruits and Tomatoes
If I can encourage you to do one thing during this canning and preserving season it would be canning applesauce and tomatoes.  We will discuss the logic behind this in class but, more practically,  students will learn the concrete, hands-on skills involved in the various techniques applicable to fruit and tomato canning. 

August 16th – Quick Pickles and Fermentation
I have come to recognize the wonderful catch all of seasonal bits and pieces that can be captured in the world of pickling.  Some techniques will fall into the category of “quick pickles” while others follow the age-old technique of fermentation.  In this class we will learn both, will do both and students will go home with the knowledge base to stock their pantries will all the crunchy good things that will show up on the winter table.  They don’t call it relish for nothing.

September 20th – Drying, Freezing and Root Cellaring
There are many techniques in food preservation that are used throughout the season.  Think about it as your tool box.  In this class we will learn the proper way to dry and freeze foods for maximum quality, what foods are suited to freezing and drying, how to cook and enjoy them once they are frozen or dried and which foods pack a punch for the year-round pantry. We will also cover the notion of “root cellaring” and how it functions in the often balmy (by comparison) Northwest.  What foods are suited for storage and how long can they offer a quality food source for your table?  Some focus will be given on buying large quantities direct from the farm when they are both in season and in good price.