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August Community Cooks : Pickled Cucumbers
Aug 18, 2012 @ 10:00 am - 12:30 pm| $34
Lisa Kingery, our own Slow Food WISE Board Member, is hosting a series of four Food
Preservation classes at the Milwaukee Public Market. Lisa introduces participants to the equipment, demystifies the process, and teaches safe canning practices that are easy to understand. Classes are all hands-on and participants will leave each lesson with a jar or two of their own canned creations along with tip sheets, recipes and resources. Each class costs $34, with a portion of the proceeds going to support Slow Food WISE. Register here.
Pickled Cucumbers: Quick Vinegar and Slow Brined
Saturday, August 18th, 10:00 AM – 12:30 PM
Crisp Gherkins cucumbers make the quintessential pickle. While they are in season, learn the slow food art of fermentation and make kosher dills the old-fashioned way. We’ll also learn fresh pack pickling methods using vinegar to make sour dill pickles and sweet bread and butters.
Tomatoes Galore : Sept 15th
Saturday, September 15th, 10:00 AM – 12:30 PM
For many, summer just wouldn’t be summer without eating homegrown, ripe tomatoes. When they are everywhere and taste this good, can ‘em. Learn to can whole tomatoes, sauces, and juice along with other food preservation techniques to capture this late summer treat.
Apples and Pears
Saturday, October 20th, 10:00 AM – 12:30 PM
Late fall means harvest time for apples and pears. Make and can homemade applesauce; store-bought simple can’t compare to the flavor and texture of homemade. Delicious spiced pear and maple apple jam are a treat with cheese or on toast.
Pickles: Beyond the Cucumber
Saturday, November 3rd, 10:00 AM – 12:30 PM
The root crops of late fall make for wonderful crunchy pickles. Pickle them quick or ferment them slow. We’ll explore pickle recipes from around the globe-from Southern Sunchokes to Lebanese Pickled turnips.
Community Cooks is a skill-share program around all things food, putting the home at the center of a move towards a more environmentally stable, pleasurable and meaningful life. We’ll share old-fashioned homesteading skills and perhaps a meal as we come together to build community. Learn to make sausage, bread, wine or cheese, learn to can or ferment foods, make environmentally safe cleaning and skincare products, even move outdoors to learn to grow food, smoke meats or build outdoor ovens. The possibilities are endless.
If you have a skill you’d like to share, or if you have a home kitchen that’s just waiting to be shared with a group, let us know! You don’t need both. We will help coordinate. Contact Barb Heinen at firstname.lastname@example.org.