In “Preserving The Calabrian Way” I
will teach you how to preserve our
wonderful summer vegetables for the
winter months as they did hundreds
of years ago when the only way to
save them was to sun-dry, pickle or
preserve them under oil. You will
learn how to can fresh tomatoes so
you can have their wonderful fresh
taste when they are out of season.
We will preserve zucchini under oil
and green tomatoes in a wonderful
jam, and I will share my secret of how
to make conserva (homemade
tomato paste).
But if we are canning, how can we fix
dinner and what will we eat? Don't
worry! You will enjoy the preserves
we make as appetizers, and I will fix a
Calabrese picnic along with a pasta
dish, some vegetable side dishes
and dessert, prepared ahead so that
we can spend our time learning how
to preserve vegetables.
And all students will take home their
own jar of canned tomatoes.
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Pomodori Pelati
(Canning fresh tomatoes)
Conserva di Pomodoro
(Homemade tomato paste)
Zucchine Sott’Olio
(Zucchini preserved in oil with hot peppers,
garlic and mint)
Zucchine e Melanzane Seccati al Sole
(Sun-dried zucchini and eggplant)
Marmellata di pomodori Verdi
(Green tomato jam)
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$100.00 per person
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Enroll in September 3 class:
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Enroll in September 3 class:
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