Pressure Canning Workshop

When I talk to people about canning, more than a few express a slight fear of the process; and although there are certainly dangers involved in water-bath canning, nothing terrifies people more than pressure canning. There's just something about putting up non-acidified foods and the menacing-looking pressure canner that stops people from ever trying to preserve using this method. 

I, too, was once afraid of the pressure canner. However, with a few practice runs I felt confident enough to can a variety of items--from stock, to soups, to corn. And my endeavors into pressure-canning have been incredibly worth-while: I have local corn to use year-round; a fulfilling dinner is minutes away with tomato or lentil soup. I have vegetable stock on-the ready for winter soup-making. Eating well is easier with a pressure-canner. 

I am happy to offer a workshop on pressure-canning, so those wanting to learn can do so before the bounty of spring and summer comes rolling in. During this workshop we will can vegetarian lentil soup, discuss pressure-canning methods, and talk about pressure-canning other items. The class costs $35 (payable in advance of the class date) and includes a print-out of basic canning instructions and the recipe, as well as a jar of the soup. Although the class is most suitable for someone already familiar with canning, I will not discourage novices from attending. 

The class will be capped at 10 people; you must reserve your space in the workshop through purchasing a "ticket" through the PayPal link (you do not need a PayPal account to buy). Also, RSVP to me, the instructor, to let me know you're coming. Space in the workshop is not guaranteed if you have not reserved your spot. Please do not hesitate to contact me if you have any questions. I look forward to the workshop!***

***UPDATE***

When announcing this workshop in the middle of February, I had no idea how busy March was going to be for me, or how many weekends I'd be working at Beardsley Farm. For now, I still plan to hold the workshop, but it will probably take place in April or May--please stay tuned for details, and don't hesitate to contact me if you're interested in taking the class!

March Kimchi Workshop

The March canning workshop will be a little change of pace--instead of canning, we will learn a different skill: making kimchi. Kimchi is a spicy, tangy, and delicious Korean fermented cabbage mix.

The class is appropriate for any level of fermentation enthusiast. During the class, you will learn how to make kimchi, get started on a batch, and have a chance to talk about other fermenting projects. You will take home a container with a gallon of kimchi, jars in which to store the finished kimchi, and instructions/recipe.

$30 will cover the materials and ingredients.

Because of the limitations of the available space, I am capping this workshop at 6 people. You must reserve your space in the workshop through purchasing a "ticket" through the PayPal link (you do not need a PayPal account to buy). Also, RSVP to me to let me know you're coming.The workshop is on Sunday, March 20th from 1:30-4:00 PM, and will take place in my own South Knoxville kitchen: 969 E Moody Ave., Knoxville, TN 37920.

Please bring a cutting board and a knife to the workshop.

Please email me if you have any questions, or if you would like me to give you directions. I look forward to seeing you at the workshop!