Saturday, April 17, 2010 from 1:00 PM to 4:00 PM (PDT)
Come brush up on your pioneer skills!
Pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea. It is also known as brining or corning, and is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added.
In this class you'll learn how to pickle this season’s vegetables and also how to preserve them. You will learn various ways to flavor your pickling liquids, how to prepare them, and then how process the vegetables in canning jars. You'll bring them home to enjoy on a rainy day. We'll pickle things like Spring ramps, mushrooms, pink pickled onions, pickled ginger, saffron cauliflower and rainbow pickled swiss chard stems, depending on market availability.
What to bring: An apron!
Snacks will be served, including samples of what we are making!
When & Where
Growing up, I always canned things for the winter and put them on the mantle to admire and open one by one during the coldest months. They were a spectacular treat in February when the taste of August’s tomatoes was a thin memory. I also have fond, peculiar memories of a glass jar sitting on the fireplace mantle, holding a liquid that constantly reinvented itself. It changed by the day, by the hour sometimes, from something strange to something more recognizable. This liquid was kefir, and is intensely good for you, a drinkable yogurt full of good bacteria, and, even better when flavored at the breakfast table with fruit purees.
My classes are all about preserving in its many forms. Fermenting, salt curing, pickling and simply jarring good ingredients is a wonderful skill to have, because it means eating at home more, enjoying the fruits of your own labor, and preserving flavors so they are always “in season.” Each class is specifically tailored for either children or adults because we should all start young, but it is never too late to learn…
Find out more about Georgia's projects and food philosophy at www.georgiapellegrini.com!