Food Preservation: Jams, Jellies and Pickling
Simple preservation techniques will be covered, along with the creation of seasonal jams, and pickled vegetables. Student will be encouraged to participate and sample their creations.
This class is being taught by Eslie McDermott – classically trained at Le Cordon Bleu College of Culinary Arts. Chef McDermott brings to this class her professional experience catering, preparing food for local restaurants and teaching at Bradford Hall Career Institute.
Time: Tuesday, March 6 or Monday, April 9, 6-8 pm
Cost: $30 (plus $15 for materials payable to instructor)