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Preserving the Harvest: Basics of Canning & Lacto-Fermentation

CSA and farmers market season is upon us! It's time to get ready to make the most of your farm fresh produce so you can eat locally all year. Using time-honored techniques of canning and lacto-fermentation, learn the best methods for preserving a wide variety of produce.

Getting hands-on during our workshop, participants will learn the theory and practice of both methods. We'll also discuss the nutritional benefits of canned and fermented foods. Participants will learn how to implement both methods safely.

All participants will receive detailed handouts with recipes so they can easily implement the techniques they have learned at home. Participants will also be able to take home the items they have canned or begun fermenting during the class.

We'll be making fresh berry jam, dilly beans, sauerkraut (choose your own flavors), and brined pickles.

Instructors: Angela Davis, Just Food Community Food Education Coordinator; Taireina Gilbert, Just Food City Farms Trainer and Master Food Preserver

Note: There will be an hour break for lunch (on your own).

Sign Up: $75.00
City Farming NYC Meetup Group 10% Discount code: yeswecan
To register go to: http://www.eventbrite.com/event/6836697747#

Only 8 seats left.

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  • A former member
    A former member

    75 buckss???

    June 5, 2013

    • Angela D.

      Yes, it is a half day workshop and you get to bring home items that you canned or started to ferment.

      June 6, 2013

    • A former member
      A former member

      Ok. I wish I had the money for it!

      June 10, 2013

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