Workshops in this series cover some or all of these topic areas:
- Lacto Fermentation: Using salt to suppress spoiling bacteria while fostering growth of beneficial lacto bacillus bacteria, which are present on vegetables and produce the preservative, lactic acid.
- Pickling: Using vinegar to preserve vegetables or fruits along with spices and herbs.
- Water bath Canning: Using a boiling pot of water to push out air and seal the rubber lid of glass jars containing high acid foods.
- Pressure Canning: Using a pressure canner to create high temperature steam that pushes out air and seals the rubber lid of glass jars containing low acid foods.
- Freezing: Maximizing nutrient preservation in the food.
- Drying: Removing most of the water from a food and then keeping it dry so molds cannot take hold.
- Culturing: Using microorganisms to transform the sugars or lactose of various liquid foods into other kinds of nutritious and tasty substances.
- Root Cellaring: Putting foods - particularly root crops - in cool, dark, and properly humid conditions for extended storage.
These workshops are being led by experienced food preservation educators with wide ranging skills and culinary styles. Read each workshop description below to find which of the above topics will be covered, and follow the website links provided in the presenter bios to learn more details about them. In addition to explaining and demonstrating some key steps that can empower to you incorporate food preservation as a part of your culinary life, these workshops provide an opportunity for you to ask questions and meet others in your community who share your interests. Whether you are a newcomer to food preservation or you are looking to expand your skills and concepts in certain areas, these workshops are for you.
Workshop Registration Information:
- All workshops are $50 except as noted below. There is a $5 discount for membership in NOFA/Mass. There is also a $5 discount for registration on or before September 5, 2009.
- Pre-registration (do so by clicking one of the links at the top of this page), but on-site late registration is available for an extra $5 charge with on-site registration form.
- Cancellations will be honored and refunds issued (except $10 processing fee) with notice made by Sept. 9, 2009. After that, you may designate someone else to attend in your stead, but refunds will not be available.
- Scholarships may be available for those who need and apply for them. A short application is required. Please ask!
- Potluck Lunches will be shared at each 6hr event. Bring utensils &
plate and something to share, or bring your own lunch.
- Contact: Ben Grosscup, 413-658-5374. By email, ben.grosscup@nofamass.org; put "September 19" in subject.
List of Food Preservation Workshops on September 19, 2009
View September 19, 2009: Massachusetts Food Preservation Workshop Day in a larger map
Greater Boston
A) Home of Jill Ebbott, 70 Beaconsfield Road, Brookline, MA. Time: 9am-12 noon (Special cost: $35 with $3 discount for NOFA membership and $3 discount for early registration.) Limit: 12
Various culturing methods for lacto-fermentation, including making whey/cream cheese, sauerkraut, lacto-fermented soda, yoghurt, raw seafood salad with whey/lime, kombucha, and beet kvass. Handouts provided.
- Instructor: Jill Ebbott, Pregnancy Nutrition Counselor, helping avoid complications and foster child's long-term health.
B) Natick Community Organic Farm, 117 Eliot Street, South Natick, MA. Time: 10am - 4 pm Limit: 20
Learn health benefits and practice of preserving food for your family. This hands-on class will move through all steps of lacto-fermentation. You will take home recipes and a jar of sauerkraut or whatever is being harvested. Handouts provided.
- Instructor: Sharon Kane, Musician, energy healer, organic gardener and improvisational cook. For more info on Sharon, see: http://www.sanctuary-healing.com/food-course.html
C) Trinitarian Congregational Church, 54 Walden Street, Concord, MA. Time: 9am-3pm. Limit: 25
Elena will teach a Russian version of water bath canning for cucumbers, cherry tomatoes, and bell peppers. Fermenting cabbage, dill pickles, and culinary herbs and making small fruit jams. Charlotte will teach creating flavorful dried fruit, vegetables, and herbs, using solar and electric dehydration. She'll also force Belgian endive for delicious winter salads.
- Instructor: Charlotte Trim, Grew up on farm, learned culinary skills in France, gardener and food preservationist.
- Instructor: Elena Volkova, Educator with specialty in Russian cuisine.
Central Mass.
D) Home of Clio Fisher, 320 Old Ayer Road, Groton, MA. Time: 9am-3pm. Limit: 15
Water bath canning for fruits and jams, pressure canning for low acid vegetables, dehydrating, freezing, cold-cellaring, and fermenting and techniques for preserving dairy, and long term storage of eggs and grains and other dry foods.
- Instructor: Clio Fisher, Decades of experience with canning, which she learned from her parents.
E) Home of Dawn Sulmasy, 243 Thompson Rd., Princeton, MA. Time: 9am-3pm. Limit: 20
Freeze zucchini and berries, can tomatoes and pear preserves. We'll demonstrate different dehydration methods for fruit spread, cherry tomatoes and crispy nuts. Lacto-fermentation for delicious vegetable condiments: sauerkraut, kimchi, ginger carrots, and more. We'll demonstrate making fresh butter and kefir.
- Instructor: Dawn Desilets Sulmasy: Holistic Health Counselor whose passion is to feel great every day. For more info on Dawn, see: www.newdawnnutrition.com
- Instructor: Tess Bois: Community acupuncturist and decade long food fermenting enthusiast and pragmatist.
F) Noonday Farm, Home of B. Ingham, 96 Windsor Road, Winchendon Springs, MA. Time: 9am-3pm. Limit: 15
Canning chopped tomatoes and pasta sauce with a pressure canner. Storing root vegetables and squashes in root cellar. Making lacto-fermented kimchi, sauerkraut, salsa. See which greens we grow for harvest until January in our attached greenhouse. Participants encouraged to bring own kitchen knives for discussion of sharpening techniques.
- Instructor: Beth Ingham, Whole Health Educator and happy farmer fermenting and preserving the harvest for 20 years.
Western Mass.
G) Home of Connie Clarke, 117 Old Greenfield Road, Shelburne, MA. Time: 9am-3pm. Limit: 12
Integrate food preservation into your kitchen. Store winter vegetables without a root cellar. Dry, water-bath can, and make jam out of peaches. Prepare kale to dry. Blanch and package peppers or corn to freeze.
- Instructor: Connie Clarke, editor and administrator: learned skills from physician father who grew up amongst peasants in Bulgaria.
H) Cummington Community House, 33 Main Street, Cummington, MA. Time: 9am-3pm. Limit: 15
Can chicken using pressure canner and can tomato sauce and raspberry jam with water bath canning method. While jars are processing, we'll touch on tips for blanching and freezing string beans and small fruit. We'll also demonstrate using a dehydrator to turn kale and carrots into a tasty treat. We'll make dilly beans and kimchi. Handouts provided.
- Instructor: Kathy Harrison, Author of "Just in Case: How to be Self-Sufficient When the Unexpected Happens". For more info on Kathy's Book, see: http://justincasebook.wordpress.com/
I) Town Farm, 1 Ventures Field Rd, Northampton, MA. Time: 9am-3pm. Limit: 15
Water bath canning for preserving tomatoes. We'll make dilly beans, freeze kale and peaches, learn equipment options for dehydration and use on cherry tomatoes. We'll demonstrate the root cellaring system used at Town Farm.
- Instructor: Abigail Clarke, Gardener, and food preservationist, yoga instructor.
J) Home of Daniel Staub, 127 Marlborough Street, Springfield, MA. Time: Time: 9am-3pm. Limit: 15
Learn to can tomatoes and apples and also to dry them. Make delicious sauerkraut, pickled cucumbers, dilly green beans, basil in oil. Tour our own root cellar and learn how root crops can be stored through the winter.
- Instructor: Daniel Staub, Urban homesteader demonstrating the good life.
K) Home of Fiona deRis, 1428 Hartsville-New Marlborough Road, Great Barrington, MA. Time: Time: 9am-3pm. Limit: 12
Learn water bath canning method to make sauced and stewed tomatoes. Learn to make your own lacto-fermented dilly beans and other vegetables. Learn which vegetables benefit from par boiling and blanching before freezing. We'll also make an intense non-alcoholic fermented beverage called fire cider.
- Instructor: Fiona deRis, Proprietor of S.O.L. (Seasonal, Organic, Local) Kitchen Catering in Great Barrington. For more info on Fiona, see: http://justincasebook.wordpress.com/
- Instructor: Elizabeth Coe, Gardener, food preservationist and NOFA/Mass board member.
This page was last modified on August 12, 2009 at 11:28:45 AM.
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