Sat September 7, 2013
Canning: Pressure Cooker
SEE EVENT DETAILS
at The International Culinary Center
(see times)
Overview
Enjoy your bounty year-round!
Perhaps you’ve tried canning before—maybe your grandmother showed you how to make and can her famous boysenberry jam using a water bath, and now you are ready to take your canning skills to the next level by learning the science of pressure cooking canning.
Foods like vegetables, duck confit, and French country pâté all require a little more care to ensure your home cooked meals and freshly harvested vegetables maintain their flavor and freshness until you are ready to enjoy them later down the road. Learn to both make and preserve these dishes using a pressure cooker. Our chef instructors will teach you how to safely preserve foods with lower levels of sugar and acid, all while sharing some history on the canning process.
By the end of the day, you will be a true canning guru.
Please note that our Canning: Water Bath class is not a prerequisite for Canning: Pressure Cooker. First-time canners are welcome to apply.5 1/2 HOURS - $195
WEEKEND SCHEDULE
Saturday
1 day for 5 1/2 hours
Date: September 7, 2013
Class time: 9:00am-2:30pm
show less
Enjoy your bounty year-round!
Perhaps you’ve tried canning before—maybe your grandmother showed you how to make and can her famous boysenberry jam using a water bath, and now you are ready to take your canning skills to the next level by learning the science of pressure cooking canning.
Foods like vegetables, duck confit, and French country pâté all require a little more care to ensure your home cooked meals and freshly harvested vegetables maintain their flavor and freshness until you are ready to enjoy them later down the road. Learn to both make and preserve these dishes using a pressure cooker. Our chef instructors will teach you how to safely preserve foods with lower levels of sugar and acid, all while sharing some history on the canning process.
By the end of the day, you will be a true canning guru.
Please note that our Canning: Water Bath class is not a prerequisite for Canning: Pressure Cooker. First-time canners are welcome to apply.5 1/2 HOURS - $195
WEEKEND SCHEDULE
Saturday
1 day for 5 1/2 hours
Date: September 7, 2013
Class time: 9:00am-2:30pm
Overview
Enjoy your bounty year-round!
Perhaps you’ve tried canning before—maybe your grandmother showed you how to make and can her famous boysenberry jam using a water bath, and now you are ready to take your canning skills to the next level by learning the science of pressure cooking canning.
Foods like vegetables, duck confit, and French country pâté all require a little more care to ensure your home cooked meals and freshly harvested vegetables maintain their flavor and freshness until you are ready to enjoy them later down the road. Learn to both make and preserve these dishes using a pressure cooker. Our chef instructors will teach you how to safely preserve foods with lower levels of sugar and acid, all while sharing some history on the canning process.
By the end of the day, you will be a true canning guru.
Please note that our Canning: Water Bath class is not a prerequisite for Canning: Pressure Cooker. First-time canners are welcome to apply.5 1/2 HOURS - $195
WEEKEND SCHEDULE
Saturday
1 day for 5 1/2 hours
Date: September 7, 2013
Class time: 9:00am-2:30pm
read more
Enjoy your bounty year-round!
Perhaps you’ve tried canning before—maybe your grandmother showed you how to make and can her famous boysenberry jam using a water bath, and now you are ready to take your canning skills to the next level by learning the science of pressure cooking canning.
Foods like vegetables, duck confit, and French country pâté all require a little more care to ensure your home cooked meals and freshly harvested vegetables maintain their flavor and freshness until you are ready to enjoy them later down the road. Learn to both make and preserve these dishes using a pressure cooker. Our chef instructors will teach you how to safely preserve foods with lower levels of sugar and acid, all while sharing some history on the canning process.
By the end of the day, you will be a true canning guru.
Please note that our Canning: Water Bath class is not a prerequisite for Canning: Pressure Cooker. First-time canners are welcome to apply.5 1/2 HOURS - $195
WEEKEND SCHEDULE
Saturday
1 day for 5 1/2 hours
Date: September 7, 2013
Class time: 9:00am-2:30pm
show less
Date/Times:
The International Culinary Center
700 West Hamilton Ave, Campbell, CA 95008
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