Tuesday, October 17
10:00 a.m. – Noon
Food preservation is an age-old way of making the most of produce when it is in season. The class includes an overview of canning, freezing, pickling, dehydrating and lacto-fermenting techniques and the equipment needed to get started. There will be a tasting of locally produced specialty food products. Presented by Rachel Weston, renowned chef, culinary educator, and author. Part 3 of a series of 3 workshops.
Click on the links below to learn about and register for the other two:
Farmers Market Finds, Tuesday, October 3
The Iconic Jersey Tomato, Tuesday, October 10
Register for one or all three workshops in this series.
Series of 3 workshops: $50 members; $70 non-members
Individual workshop: $20 members; $30 non-members
Click here to register for one or all 3 workshops: