In this demonstration class, Kate will cover the method and process for making sweet, tangy beets that are delicious on their own or as an accompaniment in salads, with appetizer/cheese plates or even added to main dishes. The method we'll cover in class is very similar to the process of pickling peaches and watermelon rinds, or any other sweet pickles.
Participants will learn how to seal the jars for room-temp, shelf storage (in the waterbath canner pot) and learn alternative storage methods, like refrigerator pickling. Each participant will also leave with 3lbs of Johnson's Backyard Garden local organic beets to get a jumpstart on using your new home canning skills!
Light snacks will be served.
Kate Payne is the blogger and author behind the books, The Hip Girl’s Guide to Homemaking (HarperCollins 2011) and Hip Girl’s Guide to the Kitchen (HarperCollins 2014). She lives in Austin, TX and hosts food/jar swaps and invites friends over often to watch and participate in canning adventures. She posts small-batch canning recipes, gluten-free baking projects, DIY cleaning ideas and other creative home improvisations to her blog, http://hipgirlshome.com/. Please read more about Kate on her website (http://katepayne.net/).
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