I spoke to many people at the fair who expressed an interest in learning how to preserve local foods. Here’s your chance! A reminder and warm invitation to cook with us:
The Master Food Preservers are holding a class at Lane County Extension in Eugene this Saturday, August 23, from 9 am to 3 pm called “Cooking and Preserving Green” to help raise funds for our survival. Early registration is $40 a person, $75 for couples, and at-the-door is $50 a person. Spaces are filling up, so please call 541-682-4246 to register soon.
Some of the things planned are pickling cucumbers, pressure-canning beans, drying herbs and vegetables, freezing and waterbath canning. There will be many things to taste and everyone will take home a jar or two of their own products. Everything you need will be provided. I can’t stress enough the excellent teachers you’ll have in this class!
If you are unable to make the preserving green class, we’ll also be holding an all-day class on tomatoes on September 20. We will teach you how to can, freeze and dry tomatoes, make salsas, use up your green tomatoes, and determine which varieties are the best for all your needs.
Again, these spaces are filling up — call today to reserve your spot!
Culinaria Eugenius 
I wish I could make it to this weekend’s class but I’m set to be at a wedding, one in which my husband is a groomsman. I’m still hoping to find the time to make pickles on my own though.
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There’s still time for pickles — I hope you do, too!
If you’re interested in classes, don’t forget about the tomato class (Sept 20)! I think we’re also doing a nut class in October, as well.
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Hi Eugenia! I love your blog. I found it through the Good Food Easy CSA newsletter. Since you are a Master Food Preserver I thought I’d ask you how long the sauerkraut & kimchee we get can keep in the refrigerator. When does it spoil & how do I know if it’s still good? Thanks!
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Hi Veronica; thanks for reading my blog! If they’re made properly (and I have no reason to think Lynn didn’t make them properly), they can keep in the refrigerator, tightly covered, for several months. You’ll want to look for visible mold, color change, and especially in the case of the kimchi, the lid bulging or exploding with the build-up of gas.
You can also freeze sauerkraut with very little quality change…I’d imagine you could freeze cabbage kimchi, too, but I’ve never tried it.
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Thanks for the info! I’ll try freezing them when I can’t eat them up fast enough.
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