Preserving the Harvest

$730.00

Full

Cooking

Brasstown

Week (Sunday-Friday)

Ages

Jun

Sun

Jul

Fri

04:00

12:00

Schedule Type Title: Every Day of the Week

Schedule Description: Daily

Sessions: 6

Session Hours: 6.00

Program Area: Cooking, Homesteading

Instructor: Kelsey Benoit

Studio/Location: Cooking Studio

Student Materials: Please bring the following: - Notebook & pen - Wear closed-toe shoes - Head covering (hat or bandanna) and/or ponytail holders to keep hair out of food

School Fee & Materials: Pantry supplies Spice cabinet Paper goods

Instructor Materials: Dehydrator, fresh organic produce, some canning supplies, information and safety packets. Wood chips for smoking, prior dehydrated goods to aid in the time frame.

Equipment Needs: The Cooking Studio appliances include: five stovetops (some gas, some electric), four commercial convection ovens, a dishwasher, commercial refrigerator, freezer, and a sanitizer. Access to a hearth and two wood-fired ovens (one indoor, one outdoor) is available upon request. Go to https://bit.ly/jccfs_cooking_studio for the updated equipment inventory and let us know if anything in particular is needed for your class. Dehydrators, pressure canners a smoker would be ideal.

Skill Level: All levels

Total Materials Fees: $125

Cooking Studio
1 FOLK SCHOOL RD
BRASSTOWN, NC 28902-8008

Description

During the height of the growing season, your gorgeous produce shouldn't go to waste! Learn to preserve fresh summer foods for a taste of sunshine in the winter months. Develop skills in canning, dehydrating, and fermenting using a variety of fresh produce from the Folk School garden and meats from local farms. Be prepared to take home many jars of preserved delights to share with family and friends. $

Wait List

Description
Map
Materials Fees
Instructor Bio

During the height of the growing season, your gorgeous produce shouldn't go to waste! Learn to preserve fresh summer foods for a taste of sunshine in the winter months. Develop skills in canning, dehydrating, and fermenting using a variety of fresh produce from the Folk School garden and meats from local farms. Be prepared to take home many jars of preserved delights to share with family and friends. $

$125

Kelsey Benoit (she/her) has been working in the food industry for 15 years. She is passionate about expanding access to fresh, local food. An organic farm worker by day and chef by night, she is as farm to table as a person can be. A former Folk School student and enthusiast Kelsey is excited to be teaching her first class at John C. Campbell.

Back

Cart

Item(s)	$0.00

Grand Total	$0.00