Duvall, WA

Pickling Asparagus for Peak Flavor
Teacher: Terrie Irish
Date: Tuesday, April 13, 2010 OR Saturday, April 17, 2010 (2 different classes–pick one date)
Time: 6PM-8:30PM
Location: In The Barn, 32811 NE 134th Street
Duvall, WA 98019
Cost: $45.00
Details: Washington asparagus, the harbinger of spring, are just coming out of the field according to Brad who farms them. They’re perfect for pickling. This half day or evening, hands-on class will include no more than eight participants. There’s a lot to learn in a short time and we’ve filled it to the brim with information. You’ll take home a jar of your pickled goodies and be ready to fill your larder with beautiful home pickled asparagus, perfect for a quick hors d’ ouvres, picnics this summer or a gift next winter.
* Learn safe water bath canning methods.
* Study the basics of safe pickling procedures, applicable to all quick pickling recipes.
* You’ll be prepared for a bounty of pickling success as you head into the canning season.
* Take home a Summer in a Jar syllabus to guide you through the pickling season.
* You’ll have the instructor’s phone number with a welcome to call in case you find yourself in a bit of a pickle.
Contact: Terrie@summerinajar.com

Getting Ready for the Canning Season
Teacher: Terrie Irish
Date: Saturday, April 24, 2010 OR Saturday, May 15, 2010 (two different classes–pick one date)
Time: 10AM-4PM
Location: In The Barn, 32811 NE 134th Street, Duvall, WA 98019
Cost: $70.00
Details: An all day hands-on class to include no more than 8 participants. We’ve rolled two classes into one. You’ll learn how to water bath fruit in the morning and put up jam in the afternoon. We will look at different types of pectin allowing us to make jam without all of the usual sugar. We will cover using honey as a sweetener as it pleases your palate. We’ll also explore the practical side of bringing sustainability to your kitchen. Canning is one tool to move you toward more sustainable food habits and pleasures. All materials included in the cost.
What you get:
* Learn up to date water bath canning techniques.
* Learn how to safely process high acid fruit.
* You’ll acquire jam making skills that allow you to determine sugar content, if any and trouble shoot problems that can arise from different types of fruit, its ripeness and cooking method.
* Figure out how much produce to “put up” to carry you through the year.
* Develop a plan to plenish your pantry.
* You’ll go home with confidence to enter the canning season along with a Summer In A Jar syllabus as a ready reference.
* Take home the instructor’s phone number with a welcome to call when things get a little sticky.
Contact: terrie@summerinajar.com