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Preserving-Your-Best-Dehydrating-Vegetables
10/11/2018
| What: | The Dehydration Process: Veggies* Dried veggies are a real time saver when it comes to fall soups and stews. No need to chop or peel. Just through them in a stock or crockpot and soup is on! As summer comes to a close we often have an abundance of garden vegetables and other items that we don’t want to waste; but we don’t have freezer space to accommodate the surplus. These classes will show you how to dehydrate that surplus and use it all winter for quick easy meals. How to dehydrate a variety of foods and re-hydrate them for use in a variety of recipes will be covered. Dehydrators and supplies will also be available to purchase for those who need them. Come hungry—lots to eat! Great recipes to take home. *Survey: Lecture-demonstration classes that give you a board overview of the topic. Samples or tasting table provided. |
| Instructor | Grace Corey |
| When: | Thursday, Oct. 11th, 7pm-9pm |
| Where: | Mary Ann's Cupboards (click for map) |
| Price: | $10 + $5 for additional household members* unless indicated otherwise. *to be indicated in the 'Special' box on the online order form linked below |
| Details: | All in class & take home supplies, class worksheets & recipe cards are included in fees. No credit or reimbursement for missed classes. |
| Register: | Sign Up Online Here |
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