Demos - Classes - Return of the Master Food Preserver Program
Ernest Miller
Lots of news this time around.
As I noted in my last newsletter, we've relaunched the Master Food
Preserver program here in Los Angeles. Our eighteen enthusiastic
trainees are doing a great job so far. We've done two classes, the
first and most important on food safety and the second on canning
basics/high-acid canning.
Two of the trainees are writing up their experiences for the LA Times
and LA Weekly. Here are their first postings:
http://latimesblogs.latimes.com/dailydish/2011/04/can-it-here-are-the-first-steps.html
http://blogs.laweekly.com/squidink/2011/04/master_food_preserver_class.php
Another of the trainees is blogging about the class here:
http://karenzblog.tumblr.com/
Follow those publications and you'll be doing a virtual audit of the course.
The first canning we did was of tangerine segments. We did pint jars
of the segments in a very light syrup (1.5 cups of sugar to 13 cups of
water) with 1/2-inch headspace. The jars were raw packed and water
bath processed for 10 minutes. They're beautiful and delicious.
Even though you could can the segments in water, using a syrup will
help preserve the texture, color and flavor of the preserved fruit.
Use the lightest syrup you can, but use syrup.
Busy as I am with the MFP class, I'm also doing classes for the
Farmer's Kitchen and some demos around town. Here is the rundown -
this Saturday's fermentation class is almost full:
Fermentation 101 Class @ The Farmer's Kitchen
Saturday, April 9, 2011
9am to 12pm
$50
Some have claimed that fermentation is the mother of human culture.
Without the need for grain to brew beer, agriculture might never have
taken off. Now you too can join in the human/microbe partnership going
back 10,000 years. Learn the art and science of fermentation and how
to make your own vinegar, yogurt and sauerkraut.
Participants will get to sample different fermented products and
different preparations. They will also go home with one or more mother
cultures.
Strawberry Jam-Making Demo - Earth Day South LA @ Normandie Avenue
Elementary School
Saturday, April 16, 2011
11am to 6pm
$5 Suggested Donation
On Saturday, April 16th, Community Services Unlimited will hold their
3rd annual Earth Day South LA Festival at Normandie Avenue Elementary
School. It is an educational, fun and safe event for the whole
family. Join CSU as they celebrate a collective vision for a more
vibrant and earth-friendly South Los Angeles with this year's theme
focused on energy conservation. There is a $5 suggested donation, but
no one will be turned away for lack of funds.
As one of the food and cooking demos, Farmer's Kitchen Chef Ernest
Miller will be demonstrating how to make and can strawberry jam. Come
on down - free samples of the finished product will be provided.
For more information, please see: http://csuinc.org/earthday/
Basic Knife Skills Class @ The Farmer's Kitchen
Thursday, April 28th
6:30pm - 8:30pm
$50
Proper use and maintenance of knives is a critical skill to have
whether you work in restaurant or at home. Learning to wield a knife
correctly will not only speed up your prep time, but give you
confidence in the kitchen. This class will teach basic knife safety,
knife construction, type of knives, knife maintenance and classic
knife cuts using vegetables.
Please bring a (sharp) chef's knife, paring knife, honing steel and
vegetable peeler to the class. Aprons will be provided, but please
wear clothing appropriate for cooking.
Preservation Demo for Romance of the Ranchos @ The Workman-Temple Homestead
Saturday & Sunday, April 30th & May 1st
1:00pm - 5:00pm
Free
Between the shifting of land ownership from Mexico to the United
States, devastating floods and droughts, Californians experienced
numerous changes between the 1840s and 1860s. Spend the weekend at
the Homestead Museum (once part of the sprawling Rancho La Puente)
enjoying music, special exhibits, demonstrations, family activities,
food and much more, as you get a fell for the days of the ranchos.
The Homestead Museum is hidden treasure in the City of Industry and we
encourage you to attend this festival. Farmer's Kitchen Chef Ernest
Miller will be giving demonstrations of traditional food preservation
methods that might have been used at the Rancho in the mid-nineteenth
century.
For more information see: http://www.homesteadmuseum.org/festivals
So, as you can see, I'm going to be busy. Come to one of my classes
at the Farmer's Kitchen (or drop by for breakfast/lunch on Sunday, or
lunch during the week). I'm more than happy to talk preservation if
I'm not too busy.
And did I mention were making sourdough waffles for Sunday breakfast?
Not only that, we'll be more than happy to sell you some of our
starter to take home to make your own breads and other sourdough
delights.
That's it for this email - I look forward to seeing some of you at my
classes/demos and at the Farmer's Kitchen. Perhaps some of you will
be able to join the next Master Food Preserver class.
As usual, if you have any questions about canning, pressure canning,
fermentation, dehydration, freezing, pickling,
curing, smoking or brewing, feel free to email me at
ernest.miller @ gmail.com.
Be sure to check out the blog, which hasn't been updated in awhile,
but I plan to do some updating (probably):
http://preservenation.blogspot.com/
And/or join the Facebook group:
http://www.facebook.com/group.php?gid=280846286958
Thanks,
Ernie