Cooking Classes

14 Jan 2019 – 15 Apr 2019

6:00 PM – 9:00 PM

Time: 6-9pm
Cost Per Class: $10
Instructor: Carla Farrand, County Director, Family and Consumer Science Agent
All the classes have a lecture component, and a cooking component.  Carla welcomes kids and families in the class.

Canning 101: January 14th (pre-register by Friday, January 11th)

It is a new year and time to learn a new skill.  This class provides an overview of the basic methods of food preservation: canning, freezing, and dehydration.  Learn about the equipment needed, and best methods for particular foods, like all that zucchini from your garden!  Practice canning something simple.  Tasting included.

Don’t Blow Your Top: February 25th (pre-register by Friday, February 22nd)

Learn how a pressure canner works as we walk through each step involved in safely canning vegetables, meats, and seafood. (Optional: Bring your canner lid for testing the dial gauge.)

Dehydrating Foods, Leathers, & Jerkies: March 25th (pre-register by Friday, March 22nd)

Drying is a creative way to preserve foods. Learn the basic methods of drying fruits, vegetables, herbs, leathers, and jerkies. Tasting and ideas for using dehydrated foods will be included.

Sauerkraut & Fermented Vegetables: April 15th (pre-register by Friday, April 12th)

Natural fermentation is one of the oldest means of food preservation. Learn the science of preparing and storing sauerkraut and fermented vegetables safely in this workshop.