Saturday, October 10, 12-3 p.m. EDT
Two of my favorite Italian preserves in one class! Join me for this online workshop in which we will make and bottle two Italian classics: Giardiniera and Peperoni Sott’Olio (Sweet Peppers Preserved in Oil). This class will showcase two important preserving techniques: water-bath canning, and oil-packing.
Let’s face it: no antipasto platter is complete without a garnish of colorful, bracing giardiniera ~ mixed vegetable pickle of carrot, cauliflower, celery, green beans, onions and peppers. If the bottled supermarket version is your only reference, you are in for a happy surprise. Homemade giardiniera is so much more appealing; crisp and assertive, but not abrasive. We will be briefly brining our mixed vegetables in a hot vinegar solution, filling jars, and processing them in a boiling water bath.
For our Peperoni Sott’Olio, we’ll be using a traditional Itailan method of first roasting the peppers, then marinating them in a seasoned vinegar brine, and, finally, packing the peppers into clean jars with olive oil.
All classes take place on Zoom. Spaces are limited to 6 to 8 so that everyone can receive the individual instruction necessary to master specific techniques. For this class, you will need basic water-bath canning equipment and sanitized jars and lids.
If you’ve been curious about preserving, especially Italian preserving, but afraid to take the plunge, this class is for you.