COMMUNITY CLASS [OCTOBER 19, 2013]

Saturday October 19th, 2013
11.00am – 12.30pm
Maddington Community Centre
Alcock Street Maddington WESTERN AUSTRALIA
COST: $20.00 per person
   
Come along to our monthly Perth preserving class where we will be making lots of pickles - pickled green beans, pickled cabbage - and learn how to ferment cabbage and make your own sauerkraut. Everyone attending takes home two jars, recipes (including how to ferment sauerkraut safely at home) and a general food preservation handout.
        
PICKLED GREEN BEANS
Also known as dilly beans, you will love these crunchy, garlic-packed green beans! A great way to preserve homegrown beans (or locally grown green beans from your local farmers market). So easy to make, delicious to eat and look fantastic in the jars! I will show you how to make this and how to seal it safely to store in the pantry for up to 12 months. ach class member will take home 1 x jar and the recipe.
   
PICKLED CABBAGE
A great side dish for summer meals - and a great way to preserve a large amount of cabbage so it still retains shape and flavour. I will show you how to make this and how to seal it safely to store in the pantry for up to 12 months. Each class member will take home 1 x jar and the recipe.
   
INTRO TO FERMENTING: SAUERKRAUT
Another way to actively preserve cabbage is to ferment it in a jar, so at the end of the class (while our pickles are processing) I will show you how to ferment your cabbage at home safely and explain the benefits of fermentation. Made in small batches (to refrigerate) or large batches (to process in your jars to then store with your other jars of preserves), sauerkraut is another way to preserve cabbage (without pickling) and is a great side dish for hot dogs! Each class member will take home the recipe.
   
** MEDIUM CLASS: This class is limited to 16 participants. **
      
General information about the classes
Download 365 Days of Creative Canning Order Form (.pdf)

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