Cooking Classes

14 Jan 2019 – 15 Apr 2019

6:00 PM – 9:00 PM

people cookingTime: 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.

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

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.

Click HERE to register for Cooking Classes