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Preserving: Curing, Drying, Confit
Thu, March 23, 2017, 11:00 AM – 12:15 PM PDT
Preserving is not just about canning fruits and vegetables. Have you ever imagined making your own Gravlax? How about rillettes or at-home jerky? Learn our secrets for safely and deliciously preserving foods, as we guide you step-by-step through techniques you can take back to your kitchen. We’ll explore methods including confit, salting, and drying so that you can easily preserve the foods you love. Join us as we explore some of these ideas and go beyond everyday canning.
Class Category: Interactive Demonstration Class