Fermentation: Making Sauerkraut and More

 

Instructor: Dianne Patras; Master Gardener, Food Preservationist
When: Saturday October 5th, 2019
Time: 9:00 a.m. - 12:30 p.m.
Where: At WEI's Amador Hill Farm and Orchard
15715 River Road, North Branch, MN 55056
Registration Fee: $35

Fermentation: Sauerkraut and More

Welcome to Dianne’s Country Kitchen:A Tradition of Putting-Up-Food

The practice and know-how of fermentationis the fourth in WEI’s four-part series on food preservation, an important component of sustainability and a great way to extent the consumption of your summer produce.

Full Course Description:

In this class, we will discuss general preservation procedures, safety guidelines and regulations for fermenting cucumbers and cabbage.  Discussion will cover fermented pickles, refrigerator dills, sweet gherkins, 14-day sweet pickles and sauerkraut. Hands–on we will prepare and pack sauerkraut.  Since it takes 3 to 6 weeks to ferment, Dianne will bring a batch ready to be canned/processed so students can complete the process at home. Be sure to bring a box to carry your freshly packed kraut.

Instructor Bio:Dianne Patras is a Chisago County Master Gardener and University of Minnesota Food Preservationist volunteer and educator. She brings a cross-generational approach to the art of ‘putting up’ food, an important component of sustainable living.

atch ready to be canned/processed so students can complete the process at home. Be sure to bring a box to carry your freshly packed kraut.

 

Instructor Bio:Dianne Patras is a Chisago County Master Gardener and University of Minnesota Food Preservationist volunteer and educator. She brings a cross-generational approach to the art of ‘putting up’ food, an important component of sustainable living.

 

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