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Learn which food preservation method suits each crop you grow, in one evening with Cindy Suelzle on Wednesday November 25.From May to October something in the garden is ready every week. Most of it gets eaten or given away. The rest goes soft in the fridge, stays too long on the plant, or ends up in the compost.
This workshop is about that last pile.
🍎 What the evening covers
This is the overview class. Cindy walks through the main ways to keep food over an Edmonton winter, from cold storage and freezing to canning, dehydrating, fermenting, pickling and freeze drying. Then she shows how to match each one to what you grow.
You will hear how long food keeps with each method, and the food safety basics, including when a pressure canner is the only safe choice. She gives crop-by-crop notes on apples, beans, tomatoes, berries and cabbage.
She also covers rotation and labelling, and the simplest pantry rule there is. Store what you eat. Eat what you store.
🍎 Who it is for
If you are new to preserving, you will leave knowing where to start. If you already can or ferment, you will see where the gaps are before next year's harvest.
🍎 Who is teaching
Cindy has grown food in Edmonton for decades. She grows up to 28 tomato plants a season and presses apples into juice every September. At her Backyard City Homestead she keeps a cold room, a chest freezer and a fermentation corner going. She has tried most methods, dropped a few, and kept the ones that hold up in a Zone 3 kitchen on a normal budget.
She also teaches our jam making, tomato preservation and sauerkraut workshops, for when you want to go deeper on one method.
Wednesday November 25, 7 to 8.30pm, Kirk Centre, 13522 122 Ave NW. Twenty dollars.
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Event venue
Kirk Centre 13522 122Ave NW Edmonton, 13535 122 Ave NW, Edmonton, AB T5L 2V7, Canada
Tickets
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