August 28, 2013

Canning classes and demonstrations

CLASSES/DEMONSTRATIONS

PRESERVING APPLES: Hot Water Bath Canning and Freezing, taught by Lynn Dodd and Rachel Potter, master food preserver volunteers

WHEN: 10 a.m. to 1 p.m. Sept. 21

WHERE: PATHS, 111 Allen Ave., Portland

HOW MUCH: $34 ($15 scholarships are available)

INFO: To register, call 775-0432.

PRESERVING TOMATOES: Canning and Freezing, taught by Kate McCarty, community education assistant, and master food preserver volunteers

WHEN: 6 to 9 p.m. Sept. 26

WHERE: Old Orchard Beach High School, 40 E. Emerson Cummings Blvd.

HOW MUCH: $25 ($15 scholarships are available.)

INFO: To register, call 934-7922.

JAM TASTING and book signing with Allison Carroll Duffy

WHEN: 7 p.m. Sept. 5

WHERE: Longfellow Books, One Monument Way, Portland

HOW MUCH: Free

INFO: 772-4045

JAM MAKING AND CANNING DEMO with Allison Carroll Duffy

WHEN: 12:30 p.m. Sept. 21

WHERE: Common Ground Country Fair, 294 Crosby Brook Road, Unity

HOW MUCH: Admission to the fair is $10; demo is free

INFO: 568-4142

FERMENTATION WORKSHOP AND DINNER

If pickling is the fastest way to preserve a vegetable, fermentation is the slow way. More people are becoming interested in preservation through fermentation because of the purported health benefits. Sauerkraut, kimchi and kefir are all examples of fermented foods.

Author and food anthropologist Sandor Katz, an expert in fermentation and its benefits, will be at Frinklepod Farm in Arundel Sept. 14 for two events. (Watch for an interview with Katz in the Sept. 18 Food & Dining section.)

At 3 p.m. Sept. 14, Katz will lead a fermentation workshop that will include a lecture, demonstrations and some Q&A time. The cost is a sliding scale from $10 to $40. Pre-registration is required. For more information, go to brownpapertickets.com/event/427726.

At 6 p.m., after the workshop, chefs from Local Sprouts Cooperative, Agro Mycro and Resilient Roots will be preparing a multi-course dinner of fermented foods. The dinner will include sauerkraut, kimchi, fermented salsas, cured meats, tempeh, wild mushrooms, fermented desserts and fermented beverages. The dinner will be held outdoors and is BYOB. The cost is $30 per person. Register at brownpapertickets.com/event/450828.

Frinklepod Farm is located at 244 Log Cabin Road. Call 289-2805.

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