Canning & Preserving

Eat Alberta, Saturday, April 14th

I’m getting more and more excited about a wonderful event that is coming up called Eat Alberta which will be at NAIT!  It’s the event’s second annual food conference.  I’m fortunate enough to have been picked to teach 2 workshops on canning and preserving.

I’ll be doing 1 class on fruit preservation focusing on cherries and 1 workshop on pickles using peppers and carrots. I was having trouble deciding what to do with the cherries, and have made a couple test batches of the recipes. I’ll be bringing some samples to the potluck this week for tasting and voting by the other instructors and organizers. It’s high stakes as I’ll be making the winning recipe in the fruit canning class! I’m excited to see what people will pick between the 2 choices. I don’t want to say too much for now about the flavouring, but will reveal more information about the cherry concoctions following Eat Alberta.

I will have about 17 or so people in my class, and I have to say this will be the biggest hands-on class I have done yet, which is a little daunting, but we have a volunteer as well as chef’s assistant in the kitchen to help us, it should go smoothly and be fun. I love preserving fruits and vegetables, as many of you know, so I’m overjoyed to get to teach these skills to others who are interested in learning what to do with Edmonton’s local produce. There are so many options and delicious combinations, too bad I only have 1 hour each. I hope to give people a taste of canning and spark their interest  to learn more.

As an instructor, the fun doesn’t stop there, we also get to attend a workshop taught by one of our colleagues that day. I’m torn between learning artisan bread making and making a yeast culture or wild mushroom foraging.

Here is a slide show of the event last year.

Check out the website for more information.

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