We’ll discuss the key criteria for deciding on what product in what package. I’ll also touch on what to look for to know when it is no longer good.
DurationIn cooperation with Bonne Bay Cottage Hospital, I’m offering a workshop on Packaging and Freezing.
Java Jack’s Restaurant has been recommended by The Lonely Planet, Fodor’s, Where to Eat in Canada and our many happy guests.
We’ll learn to make krauts as well as vegetables in brine. All participants will learn in a hands-on way and will return home with two fermentation-ready jars of vegetables!
Fermentation has been around for centuries as a method of preserving and nutritionally enriching foods. Over recent years it has gained popularity in all levels of the culinary world because it's also delicious (and nerdy cool)!
In this hands-on event, we will be canning salsa to enjoy all year round. Tips and techniques from expert canners will make the evening of preserving a zesty fiesta.
Learn how to ferment sauerkraut, make fermented sour dill pickles, cut vegetable pickles, kombucha, kefir, water kefir, fermented sodas and other creations in my hands on fermentation classes.
This seasonal hands on workshop, shows you how to pickle safely, using a water bath canner.
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