The course description for Preserving and Canning was intriguing, and it's only a six week course, so I thought it would be a good one to take during the summer. "Embrace the seasonal rhythm of the food harvest by learning the traditional techniques for preserving and canning. Learn to make various chutneys, sauces, pickled vegetables and preserves while focusing on using local ingredients from sustainable sources and community markets."
Emanuela Costantini, private chef, caterer and my instructor in this course is very knowledgeable and extremely passionate about preserving. Our class this evening was just a demo where we watched her make a variety of tomato sauces to be sealed in jars. George Brown is a really great place to take baking and cooking classes. The lab where we watched Chef "Ema's" demo had video cameras hooked up so we could see every step she did in the process.
She also made some snacks for us which was very generous, and they were absolutely delicious!
I'm very excited for what I will learn in the next 5 weeks.
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