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Minnesota from Scratch

Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

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Can It and Ferment It – Canning and Fermenting Class in Minnesota

October 24, 2018 by Stephanie 1 Comment

Last month I taught a 2.5 hour cooking class about canning and fermenting to 10 local adults. It was a lot of information to squeeze into a short time frame, but we managed to do it.

I taught the class all about the canning process, terminology and the materials needed and then they got to get hands-on in the kitchen. Each student cleaned, prepped, packed and water bath canned their own pint of colorful carrot pickles. I brought a variety of spices for them to add to their jars including fresh garlic clove, black peppercorns, coriander, pickling spice mix, crushed red pepper flakes and dried dill seed. Each student seasoned their jars to their liking. Once everyone’s jars were water bath processed, they cleaned up and we started the second part of class.

For the next portion of class, I briefly talked about the process of fermentation and the benefits of fermenting food. I explained the different terminology and the various fermentation vessel option. Then, the students got to once again get hands-on by packing their own pints of cherry tomatoes with basil and garlic and made a salt-water brine to ferment them in. I also provided each student with a little WECK jar glass lid to use as a weight, as they are the perfect size for small-batch jar fermenting.


At the end of the class, I shared some canned and fermented goodies that I had made, so the students could taste a variety of things. You never know what to expect when you get a group of strangers together, but each person was a fantastic addition to the class. Everyone had a great time and I look forward to the sauerkraut-making and fire cider classes I’m developing for the winter session!

To get on an e-mail list to be notified of future canning and fermenting classes in the Twin Cities, shoot me an e-mail at:  minnesotafromscratch(at)gmail(dot)com with the subject “Future Classes”

Thanks,

Stephanie

 

Filed Under: Canning, Fermented Foods, FYI, Organic Tagged With: canning classes, Certified Master Food Preserver Stephanie Thurow, fermentation classes, Food Preservation classes, minnesota canning class, minnesota fermented food class, Minnesotan cookbook author Stephanie Thurow, Richfield community ed class, Stephanie Thurow Can It & Ferment It, Stephanie Thurow cookbook author, Stephanie Thurow WECK Small-Batch Preserving Cookbook, WECK jar lid used as weight for fermentation, weck jars

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Comments

  1. Deown Suttles says

    September 14, 2020 at 7:11 pm

    Woooow…this information is amazing….happy I found you! FUTURE CLASSES PLEASE ☺️

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Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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