Join Chef Karen Dar Woon for hands-on food preservation workshops. Using donated fruit and vegetables, participants will make jams, pickles, chutneys and salsas. Karen will discuss how different preserves are used in day-to-day cooking. Recipes prepared at each session will depend on produce availability.
Additional topics include: basic knife skills, small batch/small space methods, safe food handling, choosing produce, and food preservation methods including home canning, drying and freezing.
Registration is $5 per workshop, subsidies are available. Please bring a paring knife, peeler, kitchen knife, and cutting board, wear close-toed shoes, and have hair tied back. Items made at each session will be donated to the Richmond Food Bank, or be sold to raise funds for The Sharing Farm Society.
[box type=”info”] Have produce and recipes of your own, but need a place and equipment to do your canning? We can help! A limited number of drop-in spaces are available for Drop-in fee of $5 can be paid at the door.[/box]
A special Pressure canning workshop (for fish) on October 9 is by registration only.