We invited two really great authors and preservers to teach us more about fermenting and canning on October 27, 2018.
Authors and bloggers Amanda Feifer (Ferment Your Vegetables) and Marisa McClellan (Food in Jars books) are teaching us about Kombucha & Milk Kefir and Pear Vanilla Caramel Sauce. Join us for one class, or both! Classes will be held in the Livery at Lampeter Cafe, in Lampeter Pennsylvania.
Kombucha is a delicious fermented tea beverage that’s been sweeping the nation for years now. Making kombucha is easy! In this session, we’ll cover basic techniques and give you an understanding of why and how this fermentation process works. We’ll also talk about bottling, flavoring, fizz and the best way to make your kombucha taste the way you want it to taste! We’ll discuss how to best care for your kombucha culture (SCOBY), problems you may encounter along the way and how to deal with them and we’ll debunk some myths about what this mystical brew really “does.”
This class will cover:
Everyone will go home with a SCOBY, kombucha to ferment at home, a bottle of flavored kombucha on which to do secondary fermentation at home and a fine mesh strainer.
Milk kefir is the tangy, drinkable, hyper-probiotic cousin of yogurt, and making it couldn’t be easier. In this demo, you’ll learn best practices, some of the amazing science behind the kefir “grains” culture (which aren’t grains at all) and observe some of the fun and funky ways to eat your probiotics with virtually no effort and a budget that needs cover only milk and a jar.
About the Instructor – Amanda Feifer Author and blogger has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she’s been teaching classes that range from kefir and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the actual book on vegetable fermentation, Ferment Your Vegetables. You can find her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods.
Looking for the perfect preserve for holiday giving? Perhaps a batch of Pear Vanilla Caramel Sauce! Learn how to make and preserve caramel sauce with cookbook author and Food in Jars blogger, Marisa McClellan. She’ll show you how to transform fruit purees into caramel sauces. She’ll also demonstrate how to use the boiling water bath method for safe, shelf-stable preservation. Marisa has taught canning and preserving for more than a decade and loves to share her knowledge and experience with new and experienced canners alike.
Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. She is the author of Food in Jars, Preserving by the Pint, and Naturally Sweet Food in Jars and is the cohost of a podcast for obsessed home cooks called Local Mouthful. Marisa’s fourth book, called The Food in Jars Kitchen will be published in spring 2019. She has written for a variety of publications, including Fine Cooking, Taproot Mag, and Food52. You can find more of Marisa’s jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.