Fermenting and Freezing Workshop: Hot Sauce and Collard Greens

Date: Saturday, November 15

Time: 9:00 AM - 12:00 PM

This November during our monthly food preservation series, we’re turning up the heat with Hot Sauce & Collard Greens.

Continue your journey in the Food Preservation Series with a flavorful, hands-on workshop that explores two classic food preservation techniques: fermenting and freezing!

This month, we’ll dive into how to make homemade fermented hot sauce, and how to blanch and freeze collard greens to preserve their nutrients, texture, and flavor for months to come.

Participants will learn how to:

• Prepare and ferment peppers safely for hot sauce with the perfect balance of heat and flavor
• Blend and bottle custom hot sauces to take home
• Blanch collard greens to lock in freshness and vibrant color before freezing.
• Understand the science and safety behind both preservation methods

Using Hot Peppers from local farms and community gardens, we will make a fermented hot sauce. Learn about the basics of Lactofermentation, an ancient preservation method used across a multitude of cultures. You will immediately apply your knowledge to start a fermented hot sauce.

Fermentation takes place over multiple days. You will get an opportunity to see the end of the process, and enjoy the final product with some cooked greens. You will start your own hot sauce to finish at home

While that goes on, we will prepare collard greens using the blanching technique that is essential for preserving all of your garden-fresh greens, including Kale, Chard, Spinach, and Mustard Greens. Blanching deactivates enzymes that cause spoiling, preserving flavor, nutrition, and color of greens before freezing them.

By the end of class, you’ll have your own bottle of hot sauce and a bag of ready-to-use collard greens — plus the confidence to recreate these preservation techniques at home!

Join us to keep the harvest season alive all year long through practical, delicious preservation skills!

In December, our Food Preservation Series will take a pause while we indulge in a Candy-Making Workshop