Preserving the Seasons (Part II)
November 20th, 2021
4pm PT, 7pm EST
In this 2 hour workshop, you will learn how to preserve seasonal ingredients using fermentation and hot water canning techniques. Sarah will demonstrate four recipes* including Fruity Hot Sauce, a Seasonal Shrub, Fermented Winter Squash, and a Seasonal Fruit Chutney. Although not required, it is recommended if you are new to preservation to sign up for Part I that covers the basics of equipment, safety, and basic techniques of fermentation and canning with more depth and troubleshooting.
The recipes, ingredient and equipment lists, and link to join will be emailed in advance of the workshop. You are encouraged to follow along or the workshop will be recorded and sent as a link within 24 hours afterward. Please add firstname.lastname@example.org and email@example.com to your contacts list and check your spam folder if materials are not received within 12 hours of the workshop start time.
Space is not limited. No refunds or exchanges. *Recipes subject to seasonal fruit and vegetable ripening/availability.