Under the guidance of Gigia Kolouch and Kristine Root of Slow Food Denver, you will learn best-in-practice preserving techniques with a delicious line up. Using the best of the season we’ll prepare and preserve:

• traditional marinara- pressure canning
• pickled turnips- water bath canning
• beet kavas- fermenting
• escabeche- fermenting
• herb salt- curing
• super greens- freezing

Get ready to roll up your sleeves and have fun in this hands on action packed class.  Not only will you get a chance to experience each of these techniques by doing, you’ll walk away with a delicious bounty of pantry items to store for later in the season.

As the preserves finish processing, we’ll sit down together to enjoy a delightful vegetarian dinner of pasta marinara (both traditional wheat and gluten free will be available) and local super green salad.

*For basic kitchen safety please wear pants, closed-toed shoes, and a hat or hair tied up.

To sign up for the event, click here!