Welcome to Dianne’s Country Kitchen: A Tradition of Putting-Up-Food. The practice and know-how of fermentation is the fourth in WEI’s four-part series on food preservation, an important component of sustainability and a great way to extend the consumption of your summer produce. With Dianne Patras; Master Gardener, Food Preservationist.
Fermentation – Sauerkraut and more
When: Saturday, Oct 10, 2019, 9:00 a.m. – 12:30 p.m.
Where: At WEI’s Amador Hill Farm and Orchard, 15715 River Road, North Branch MN
Instructor: Dianne Patras; Master Gardener, Food Preservationist
Registration Fee: $45
In this class, we will discuss general preservation procedures, safety guidelines and regulations for fermenting cucumbers and cabbage. The discussion will cover fermented pickles, refrigerator dills, sweet gherkins, 14-day sweet pickles, and sauerkraut. Hands-on we will prepare and pack sauerkraut. Since it takes 3 to 6 weeks to ferment, Dianne will bring a batch ready to be canned/processed so students can complete the process at home. Be sure to bring a box to carry your freshly packed kraut.
Instructor Bio: Dianne Patras is a Chisago County Master Gardener and University of Minnesota Food Preservationist volunteer and educator. She brings a cross-generational approach to the art of ‘putting up’ food, an important component of sustainable living.
Consider taking the whole series of food preservation classes: Berries, Jellies, and Jams; Making Pickles: Canning Tomatoes; Sauerkraut