Join food preservation expert and cookbook author Emily Paster to learn how to transform vegetables into pickles and preserve them using both fermentation and water-bath canning. In this hands-on class, the second in the series, guests will learn three distinct ways to make pickled vegetables.
First, guests will make quick or refrigerator pickles, the easiest and most straightforward method. Next, guests will learn how to pickle vegetables in a vinegar brine and can them for shelf-stability using the safe and convenient water-bath canning method. Emily will walk guests through the entire canning process, addressing safety concerns as well as what equipment guests will need to begin their home food preservation journey.
Lastly, Emily will teach the guests how to safely ferment vegetables using the alchemy of salt and time to create healthy and delicious foods - like kosher dill pickles and sauerkraut - that contain probiotics to support gut health and the immune system. Homemade pickles make wonderful gifts, help prevent food waste and enable us to eat more locally and seasonally all year long. This class is perfect for gardeners, as well as farmers’ market and CSA shoppers.
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Emily Paster is a Chicago-based food writer, recipe developer and culinary instructor. A former attorney, Emily brings passion, a sharp intellect and attention to detail to her globally-inspired Jewish cuisine. She has authored four cookbooks, including 2017’s The Joys of Jewish Preserving and the 2019 international best-seller Epic Air Fryer. Emily regularly teaches cooking classes at the Chicago Botanic Garden and the Arlington Heights Memorial Library Makerplace among other venues. You can find more of Emily’s recipes and writing in such print and digital outlets as Midwest Living, Food & Wine, Taste and Allrecipes Magazine.
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Pickling Three Ways With Emily Paster at Elawa Farm is sold out.