Homestead Cooking Series at Plains Conservation Center
Take a step back in time and learn how to incorporate traditional homesteading techniques in your own kitchen. Each session will focus on a new topic with a full schedule listed below:
Extend the life of the abundance of late summer vegetables by turning them into pickles. Carrots, beets, and squash take on new flavors and textures when pickled. Both refrigerator and traditional canning methods will be used.
If you are looking for a special vinegar flavor or unique gift, try this infused vinegar class. Easy, fast and unique, use fresh herbs, spices and fruits to turn the ordinary into extraordinary.
Savor the fresh taste of in-season fruits all winter long with homemade jams and chutneys. Prepare two different kinds of jams and a chutney while learning about canning, pectin, and fruit preparation.
Saturday, October 17, 9 a.m. - 12 p.m. - Pickles
Extend the life of the abundance of late summer vegetables by turning them into pickles. Carrots, beets, and squash take on new flavors and textures when pickled. Both refrigerator and traditional canning methods will be used.
Thursday, October 22, 4 - 6 p.m. - Infused Vinegars
If you are looking for a special vinegar flavor or unique gift, try this infused vinegar class. Easy, fast and unique, use fresh herbs, spices and fruits to turn the ordinary into extraordinary.
Saturday, October 24, 9 a.m. - 12 p.m. - Jams and Chutneys
Savor the fresh taste of in-season fruits all winter long with homemade jams and chutneys. Prepare two different kinds of jams and a chutney while learning about canning, pectin, and fruit preparation.
Price: $40 public
Location: Plains Conservation Center
Instructor: Karin Hostetter
Karen is an interpretive naturalist with over 20 years teaching at Plains Conservation Center. She is passionate about the daily skills of homestead life.