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Preserving the Bounty – Dehydrating fruits, vegetables, herbs and meat
October 12, 2019 | 10:00 am - 12:00 pm
Dehydrated foods are a great way to make snacks and also to preserve a garden’s harvest or a bounty from a farmer’s market. You can gain control over the amount of added sugar in your fruit snacks by drying fruit slices and by making fruit leathers from your own pureed fruit mixtures. Vegetables such as kale, Swiss chard, onion and tomatoes can be dried and used year round. Dried herbs are the best in recipes and homemade garlic powder is to die for!!! Beef can be dried into jerky or ground and dried for use in meals on a backpacking trip. We will explore how to dry various foods and sample many products dried by the instructor. Participants will assist in preparing foods for the dehydrator and each participant will “unload” and take home a tray full of dehydrated fruit pieces and a tray of fruit leather prepared and dried by the instructor. In addition, vacuum sealing as a means for storing dehydrated goods and steam juicing to create juice for fruit leathers will also be demonstrated.
Instructor: Barb Brenner
Food preservation has been a part of Barb Brenner’s entire life: from helping her Mom can and freeze, to 4-H activities as a teen, to preserving her own garden harvest as an adult, to teaching food preservation classes for the NYS DEC’s “Becoming an Outdoors Woman” workshop, to being certified as a Cornell Cooperative Extension Master Food Preserver. Her daily meals are made from the contents of canning jars, freezer containers or vacuum sealed bags/jars. She dehydrates fruits, vegetables and herbs for storage and for camping trips. Her garden harvest of cabbage and cucumbers ferment in crocks and fruits picked from her property are turned in juice. Barb is passionate about food preservation and enjoys sharing techniques, tips and samples.Ticket Price: $45.00