Learn how to preserve your favorite fruits and vegetables with hands-on canning and pickling classes in NYC. Gain the skills and knowledge to create delicious homemade preserves that will last all year round.
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Miette @ 132 Mulberry St, New York, NY
Join Chef Lany as she teaches you how to preserve your favorite summer vegetables and fruits so you can benefit from their freshness year round. In this class, students will not only learn how to can fresh ingredients found at the Union Square Greenmarket, but will also cook farm-to-table dishes that will include your made-from-scratch preserves. Additionally, students will get to take home their canned items! On the menu: Seared Tuna Nicoise...
New York Open Center @ 22 E 30th St, New York, NY
Full Course Name Making Probiotic Foods: Kefir, Kombucha, & Cultured Veggies Kefir, kombucha, and cultured veggies – known as the Trilogy – are foods that can change your life and your body. Immerse yourself into the world of making/eating probiotic foods. With a wide diversity of probiotic strains, these foods will change your gut. Fix your gut and your health problems begin to vanish! Donna will teach us: how to make kefir, kombucha,...
Just Food @ 95 E Houston St, New York, NY
On the Menu: Fresh Raspberry Jam with Toasted Brioche Rolls, Apricot Jam and Hot Pepper Jelly served with assorted Cheeses, Breads, and Charcuterie Whether you're an avid farmers' market shopper or you belong to your neighborhood CSA, Culinary Bootcamp is the perfect opportunity to brush up on your cooking skills before the growing season begins. Join us this Spring to learn to make the most of your CSA share or market purchases!
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Teaching Table @ Virtual Cooking Class, New York, NY
No one likes to see the end of summer, especially the end of summer produce bounties. But you don't have to kiss goodbye the fruits of summer when you leave behind long weekends at the beach. Why not learn how to store some jarred goodness next to your camping gear in that cramped closet this fall? Even better, I can teach you how to use your freezer for more than vodka and ice cubes. Future self will thank you. In this virtual class, you'll learn...
The Brooklyn Kitchen @ 274 36th St, Brooklyn, NY
Join Master Fermenter Cheryl Paswater of Contraband Ferments for a hands-on class on making, and working with, miso!
Brooklyn Botanic Garden @ 1000 Washington Ave, Brooklyn, NY
Learn to create your own medicinal cooking and body oils tailored to your and your family's palette and health.
The Brooklyn Kitchen @ 63 N 3rd St , Brooklyn, NY
Learn the art of extending the life of seasonal ingredients with a canning adventure taught by Sherri Brooks Vinton, author of Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook. Discover the skills to safely preserve jams, jellies, and chutneys. Participants get to take home delicious seasonal preserves.
Brooklyn Botanic Garden @ 1000 Washington Ave, Brooklyn, NY
"Fermentation is one of the oldest food-processing methods still used today. The science of fermentation, or zymology, studies the conversion of carbohydrates using yeast or bacteria into alcohols, gases, or acid. Beer, miso, sourdough, kefir, kimchi, and many other delicious foods are the product of fermentation. In this course we cover the basic science behind making the funky, fermented treat sauerkraut and why it’s good for you, and then we’ll...
Brooklyn Botanic Garden @ 1000 Washington Ave, Brooklyn, NY
This series of workshops demonstrates food preservation techniques to create delicious food and beauty products that heal and inspire. Take home your new creations in each workshop. Homemade infused oils can be used to create body salves for everything from general body care to healing eczema or arthritis. This workshop can be taken on its own but is best after participating in Herb- and Spice-Infused Cooking and Body Oils.
Brooklyn Botanic Garden @ 1000 Washington Ave, Brooklyn, NY
Preserving the abundance of your garden and the market while harvests are at their peak ensures that you'll have optimal variety, nutrition, and a lower food carbon footprint come winter. Learn the best and safest ways to can, freeze, lacto-ferment, pickle, dry, salt, and otherwise preserve summer's bounty. Please Note: The Security Guard in the lobby of the Administration Bldg. at 1000 Washington Avenue will direct you to your classroom.
Brooklyn Botanic Garden @ 1000 Washington Ave, Brooklyn, NY
This series of workshops demonstrates food preservation techniques to create delicious food and beauty products that heal and inspire. Take home your new creations in each workshop. Learn how to use your favorite alcohols, fruits, and herbs to make versatile syrups, cordials, and tinctures for flavor, healing, and fun!
The Brooklyn Kitchen @ 274 36th St, Brooklyn, NY
Learn some basics behind keeping your summer veggies and fruits year long with this preserves class 101. We'll cover pickles, jams and Krauts!
Brooklyn Botanic Garden @ 1000 Washington Ave, Brooklyn, NY
Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Kimchi is a fermented Korean dish made of vegetables with a variety of seasonings, traditionally stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi using everything...
The Brooklyn Kitchen @ 100 Frost St, Brooklyn, NY
Come learn about the tradition of Japanese pickling, fermentation and salting methods as Nancy serves up a variety of preserves from the book: celery pickled in dashi and fish sauces, salt-massaged baby turnips and their greens, shio koji grilled boneless butt chops, and more. Menu: Celery pickled in dashi and fish sauces, salt-massaged baby turnips and their greens, shio koji grilled boneless butt chops, and more.
Brooklyn Botanic Garden @ 1000 Washington Ave, Brooklyn, NY
This series of workshops demonstrates food preservation techniques to create delicious food and beauty products that heal and inspire. Take home your new creations in each workshop. Learn how to use your favorite alcohols, fruits, and herbs to make versatile syrups, cordials, and tinctures for flavor, healing, and fun!
Brooklyn Botanic Garden @ 1000 Washington Ave, Brooklyn, NY
This series of workshops demonstrates food preservation techniques to create delicious food and beauty products that heal and inspire. Take home your new creations in each workshop. Whether you want to create luxurious, relaxing salts for the bath or whip up an aromatic finishing salt for your latest culinary creation, this workshop offers hands-on experience in making custom salts a part of your food and body care experience.
Brooklyn Botanic Garden @ 1000 Washington Ave, Brooklyn, NY
Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. In this course we will cover the basic science behind some of our favorite ferments, why it’s good for you, and we’ll teach you how to make...
Brooklyn Botanic Garden @ 1000 Washington Ave, Brooklyn, NY
Learn to make your own fermented ketchup and mustard with Contraband Ferments! Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich condiments. If you're condiment-obsessed like we are, then this is the class for you. Either have materials on hand to create together during class, or simply watch to discover recipes to make on your own. Please click HERE for Materials...
Brooklyn Botanic Garden @ 1000 Washington Ave, Brooklyn, NY
In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you. All participants will take home a starter culture and we'll have a sample or two! Note: You must bring your registration confirmation to the Garden for admittance to each class session.
We will explore the theory and practice of making sauerkraut, kimchi, and brined pickles. Similar in technique, each of these ferments has its own unique variations. Come get hands on and learn to create your own fermented preserves that will allow you to eat your fall-harvested veggies raw throughout the winter!
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