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Register here: https://elyfolkschool.app.neoncrm.com/nx/portal/neonevents/events?path=%2Fportal%2Fevents%2F59684Harvesting and preserving food has long been an important part of making it through Minnesotan winters. One great alternative to chest freezers and sausage making is the art of canning! Canning your venison (or other meats) can be a great way to preserve your proteins on the shelf while retaining a succulent and delicious flavor.
Join board member Jason Rabuck and wife Jen Rabuck at their home to experience a hands-on demonstration of this process.
Students can expect to get involved with meat preparation, receive a breakdown of pressure cooking with a variety of canning equipment, and sample tastings of the finished product.
For timing purposes students will practice and go home with a jar of canned beef, though take-home recipes will have instructions and recipes for venison.
Given the length of this class, students are encouraged to bring snacks, beverages, and/or a bag lunch. A refrigerator and microwave are available for your convenience. This class will take place remotely (away from the Ely Folk School's main facility on Sheridan Street) at the instructor's home.
Tuition: $60, Materials: $23
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Event venue
Ely Folk School, 209 East Sheridan Street,Ely, Minnesota, United States
Tickets
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