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Introduction to Canning Workshop
Saturday, Oct 13, 2012 9:00a
to
1:00p
International Culinary Center of California
Campbell,
CA
In this hands-on workshop your chef-instructors will teach you how to use both the water-bath and pressure-canning methods. It will cover some essential elements in safety and food preservation and share some history on the canning process.
You will explore making chutney, jams, duck confit, and more. You’ll also learn how to preserve some of the fall harvest bounty to enjoy later by making and then jarring stewed tomatoes, fruits in syrup, and French country pâté
Created by eomara
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