PRESERVING CLASS SERIES

by Hounds in the Kitchen

Fill your pantry with preserved local food this summer! The Hounds in the Kitchen Preserving Series offers hands on workshops on canning, dehydrating, pickling, freezing, and curing - everything you need to know to preserve what is currently fresh and flavorful.

Each class will include tastings, recipes, and a sample to take home in addition to the knowledge to preserve the harvest's bounty.

To register for the classes, please fill out the form below. Check back often for new classes added! Visit the Event Calendar for full descriptions of the classes being offered.

Pricing: $30 per individual, $55/pair (one person takes two classes or two people take one class), $130 for whole series

ABOUT THE INSTRUCTOR

Rachel Tayse, her husband, daughter, and their two dogs live in the mid 1900s neighborhood of Clintonville in Columbus Ohio.  They grow a large organic garden on their small urban lot.  They cook for themselves, friends, and family in their recently renovated kitchen.

Rachel is a former school teacher, current food educator, and locavore.  She loves eating vegetables, bicycling, and preserving the season’s bounty.

Prizing efficiency, Rachel has learned through years of practice how to enjoy homegrown foods year round.  She is an expert at eating seasonally in central Ohio and cooking with heirloom garden crops. She chronicles her adventures on her Blog: Hounds in the Kitchen.

Rachel has been quoted in a variety of publications including the New York Times, the Columbus Dispatch, Hobby Farm Home, and Columbus Alive.

CLASS DESCRIPTIONS

6/21 - Jam Canning: We will use a seasonal fruit to make jam and freeze berries. The basic water bath methods in this class are the same as those to can jelly or fresh fruit.

7/19 - Tomatoes: What to do with an excess of tomatoes? Rachel will teach how to make and can sauce, demonstrate dehydrating, and share recipes for canning-ready barbeque sauce and ketchup.

8/16 - Pickling: Using traditional vinegar and lacto-fermented methods, we will create pickled cucumbers and peppers.

9/20 - Apples: Rachel will share her favorite ways to enjoy apples year round including dehydrating, canning applesauce, and storing long term.

10/18 - Home Charcuterie: Learn how to make pancetta and bacon at home with no special tools or equipment! We'll also demonstrate how to make sausage and sample a variety of home cured meats.