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Seattle, WA

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Canning 101: Introduction to Home Canning
Teacher: Vickie Phelps
Date: October 03, 2010 OR November 7. 2010
Time: 11 AM
Location: Goods For The Planet, 525 Dexter Ave N. Seattle, WA 98109
Cost: $20.00
Details: Learn the Basics of Home Canning and Food Preservation in this 2 hour lecture. Topics will cover History of Home Canning, Canning Principals, Introduction to Canning Equipment and Specialized Supplies and How to Plan and Purchase Produce for Home Canning. Following the class, students will be able to choose the equipment that corresponds to the food they want to preserve. Attendees will receive a handout with recommended books and supplies for home canning and a coupon toward the purchase of canning supplies.
Contact: vic.phelps@gmail.com

Pickling with the Seasons
Teacher:
Lucy Norris
Date: Saturday, October 9, 2010
Time:  10:00 a.m. – 1:00 p.m.
Location: U District Farmers Market,  Open every Saturday year-round, 9am to 2pm, at the corner of University Way & NE 50th, in the playground of the University Heights Center for the Community. On-street parking can be found in the vicinity, and the market provides tokens to shoppers for one free hour of parking in nearby pay lots.
Cost: Free
Details:  Learn to pickle all kinds of produce in season.  Learn the basics first and experiment with seasonings, color combinations to customize your jars as you like.  Pickling is playful work.
Contact: lrsquared@hotmail.com

“Fermentia” Class
Teacher: Libby Tomicki L.M.P & Master Food Preserver
Date: October 09, 2010
Time: 11 AM
Location: Goods For The Planet, 525 Dexter Ave N. Seattle, WA 98109
Cost: $45.00
Details: Learn the history… understand the benefits…and know how EASY it is to make your own living, delicious, pro-biotic fermented foods like: Labneh a yogurt cream cheese that is in all ways superior to anything you can buy in the store. Sauerkraut, nasturtium capers (they’re amazing!) and many other preserved vegetables, as well as fruit jams to eat throughout the year and finally, fizzy living drinks, yes – soda pop that is a health tonic vs. a liability! Learn how to use whey from yogurt to enhance many foods like baked goods and refried beans. This time honored artisan craft preserves and dramatically increases the nutritive value of food. It strengthens our immunity and assists digestion. Re-building culture through live-cultured foods!
Contact: wingsforwisdom@gmail.com

Canning 102: Canning Washington’s Fruit Crops
Teacher: Vickie Phelps
Date: October 10, 2010 OR November 14, 2010
Time: 11 AM or 1PM
Location: Goods For The Planet, 525 Dexter Ave N. Seattle, WA 98109
Cost: $20.00
Details: Students will learn how to efficiently preserve local fruits including the tips that make the project easier. Following the class, student will be able to select the fruits they want to preserve and successfully can those products for safe long-term storage.* This is a hands-on class and attendees will take home a jar of freshly canned food. Please bring a cloth shopping bag or hand towel to class to transport your hot jar. Students will also receive a handout covering the topics discussed in class.
Contact: vic.phelps@gmail.com

Basic Canning 101
Host: Seattle Tilth
Date: Thursday, October 14, 2010
Time: 6:00pm-8:00pm
Location: Good Shepherd Center, 4649 Sunnyside Ave. N., Seattle, 98103, Room 140
Cost: $40 member/ $45 non-member
Details: This two hour class will explore the basics of water bath canning and teach you what and how to safely can at home. We will discuss food safety basics, high acid foods, hot packing vs. raw packing, and equipment needed to can jams, tomatoes, chutneys, quick pickles and more!
Contact: carrieniskanen@seattletilth.org

Canning 104: Canning Tomatoes
Teacher: Vickie Phelps
Date: October 24, 2010
Time: 1 PM
Location: Goods For The Planet, 525 Dexter Ave N. Seattle, WA 98109
Cost: $20.00
Details: Students will learn how to safely can tomatoes, ketchup, salsa, and pasta sauce at home. Following the class, students will be able to choose the food they want to preserve and successfully produce commercial-quality tomato products for safe long term storage. * This is a hands-on class and attendees will take home a jar of freshly canned food. Please bring a cloth shopping bag or hand towel to class to transport your hot jar. Students will also receive a handout covering the topics discussed in class.
Contact: vic.phelps@gmail.com

Canning 105: Making and Preserving Pickled Vegetables
Teacher: Vickie Phelps
Date: October 31, 2010
Time: 11 AM or 1PM
Location: Goods For The Planet, 525 Dexter Ave N. Seattle, WA 98109
Cost: 20.00
Details: Students will learn the secrets of preserving vegetables with vinegar and salt. Following the class students will be able to safely produce cucumber pickles and vegetable pickles for long term storage. * This is a hands-on class and attendees will take home a jar of freshly canned food. Please bring a cloth shopping bag or hand towel to class to transport your hot jar. Students will also receive a handout covering the topics discussed in class.
Contact: vic.phelps@gmail.com

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