Community Supported Kitchen Summer Food Processing EventSunday, September 12
10-5
At the Food Nanny Kitchen
Email: foodnanny(at)gmail(dot)com to reserve a spot and for location directions.
Suggested Activities:
Roasting Sweet or Hot Chiles for Freezing or drying
Smoking Chiles (Poblanos= Anchos)
Roasting Eggplant, peeling from skin and pressure canning
Puree Tomato (core, skin and all), cook down a bit and pressure can
Make and jar up pesto to freeze (Basil Pumpkin Seed, and Jalepeno Cilantro are some of our favorites)
Bring pasta dough and cut it on our pasta roller to freeze (bring ziplocks to take home)
Equipment List (in case you have some of your own ideas)
Pressure Canner: capacity of 14 quart jars
Commercial Range
24qt Potpropane burner -needs a tank
Gas/Charcoal Grill
Smoker
14qt Pressure Canner
pasta maker
Freezers (to lay things out on sheet trays to freeze before bagging)
2-16qt stockpotsVitamix Blender
Food Processor
Dehydrator
ExperienceSpice Cabinet/Pantry
Kitchen Library
