Winter is a great time to try new preserves thanks the abundance and variety of citrus fruit at the market–and citrus has more uses than a jar of marmelade. In this class, we’ll make and can citrus curd, a delicious, creamy treat for tarts, cookies, or simply eating with a spoon!
In addition to water-bath canning, we’ll also talk about using salt to make preserved lemons, a pantry staple in Middle Eastern cuisine.
This class is perfect for canning novices and veterans alike. Instructor Emily Paster will discuss the basics of water-bath canning, including safety and storage, plus ways to customize your preserves. You’ll leave with the knowledge and confidence to try canning at home.
Attendees will make and take home their own jars of citrus curd and salt-preserved lemons.
ABOUT THE INSTRUCTOR
Emily Paster is the writer, photographer and recipe developer behind the the popular family food blog, West of the Loop. In 2011, she founded the Chicago Food Swap, one of the most active food swaps in the country.
Emily’s first book, a combination cookbook and guide to the food swap movement entitled Food Swap: Specialty Recipes for Bartering, Sharing & Giving was published in May 2016. Her second cookbook, The Joys of Jewish Preserving, will be released in spring 2017.
An expert in home food preservation, Emily teaches canning classes and demonstrations throughout the Chicago area.