Preserving the Seasons (Part I)
Preserving the Seasons (Part I)
Preserving the Seasons (Part I)
Preserving the Seasons (Part I)

Preserving the Seasons (Part I)

Regular price $60

September 11th, 2021
4pm PT, 7pm EST
Zoom

In this 2 to 2 1/2 hour workshop, you will learn the basics of preservation including fermenting vegetables, creating fruit vinegars, and hot water canning. Sarah will demonstrate four recipes including a Seasonal Jalapeño Escabeche made with a simple salt brine, a Seasonal Sauerkraut with Apple, Honey and Cider Poached Pears, and a Botanical Fruit Scrap Vinegar. This is a workshop meant for beginner to intermediate preservationists and will cover topics such as equipment, safety, timing, ingredient adaptations, and seasonal variations. Although not a prerequisite, it is highly suggested that you take this workshop if intending to participate in Part II on November 2nd, 2021.

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 info@ritualfinefoods.com and sarahowens@ritualfinefoods.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. 

 

Preserving the Seasons (Part I)
Preserving the Seasons (Part I)