{"id":1243,"date":"2012-09-18T16:54:10","date_gmt":"2012-09-18T21:54:10","guid":{"rendered":"http:\/\/www.transitionamherst.org\/blog\/?p=1243"},"modified":"2012-09-18T16:54:10","modified_gmt":"2012-09-18T21:54:10","slug":"food-preservation-workshop","status":"publish","type":"post","link":"https:\/\/www.transitionamherst.org\/blog\/2012\/09\/food-preservation-workshop\/","title":{"rendered":"Food preservation workshop"},"content":{"rendered":"<p><a href=\"http:\/\/www.transitionamherst.org\/blog\/wp-content\/uploads\/2012\/09\/canned-peppers.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.transitionamherst.org\/blog\/wp-content\/uploads\/2012\/09\/canned-peppers-300x221.jpg\" alt=\"\" title=\"canned peppers\" width=\"300\" height=\"221\" class=\"alignright size-medium wp-image-1244\" srcset=\"https:\/\/www.transitionamherst.org\/blog\/wp-content\/uploads\/2012\/09\/canned-peppers-300x221.jpg 300w, https:\/\/www.transitionamherst.org\/blog\/wp-content\/uploads\/2012\/09\/canned-peppers.jpg 403w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>There are so many ways to preserve food in harvest season, to be eaten for the rest of the year and beyond. We will look at a few, including canning (hot bath and pressure), dehydrating, fermenting, and mention others like smoking, salting\/curing, pickling, refrigeration, freezing, vacuum packing, etc.<\/p>\n<p>Since the practical part is the most important, depending on what can be acquired from the market, we will do corn canning and drying, pepper canning and drying, or a cabbage fest, including dehydrating  and canning cabbage as well as making sauerkraut.<\/p>\n<p>Time: Saturday, Sept 22, 3 pm on, to 5pm or until we finish.<br \/>\nLocation: 44 Beston Street, Gabor&#8217;s house<br \/>\nWhat to bring: mason\/bell jars with lids, any of the food mentioned above, your curiosity to learn, and willingness to share what you know. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are so many ways to preserve food in harvest season, to be eaten for the rest of the year and beyond. We will look at a few, including canning (hot bath and pressure), dehydrating, fermenting, and mention others like &hellip; <a class=\"more-link\" href=\"https:\/\/www.transitionamherst.org\/blog\/2012\/09\/food-preservation-workshop\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-1243","post","type-post","status-publish","format-standard","hentry","category-reskillingworkshops"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.transitionamherst.org\/blog\/wp-json\/wp\/v2\/posts\/1243","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.transitionamherst.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.transitionamherst.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.transitionamherst.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.transitionamherst.org\/blog\/wp-json\/wp\/v2\/comments?post=1243"}],"version-history":[{"count":2,"href":"https:\/\/www.transitionamherst.org\/blog\/wp-json\/wp\/v2\/posts\/1243\/revisions"}],"predecessor-version":[{"id":1246,"href":"https:\/\/www.transitionamherst.org\/blog\/wp-json\/wp\/v2\/posts\/1243\/revisions\/1246"}],"wp:attachment":[{"href":"https:\/\/www.transitionamherst.org\/blog\/wp-json\/wp\/v2\/media?parent=1243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.transitionamherst.org\/blog\/wp-json\/wp\/v2\/categories?post=1243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.transitionamherst.org\/blog\/wp-json\/wp\/v2\/tags?post=1243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}