{"id":1073,"date":"2009-08-08T01:17:11","date_gmt":"2009-08-08T01:17:11","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=1073"},"modified":"2009-08-08T01:17:11","modified_gmt":"2009-08-08T01:17:11","slug":"preserving-the-flavor-with-kathy-casey","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1073","title":{"rendered":"Preserving the Flavor with Kathy Casey"},"content":{"rendered":"<p><strong>\u00a0Thursday August 20<sup>th<\/sup><\/strong> from 3:00 \u2013 5:30\/6:00 PM<\/p>\n<p>\u00a0<\/p>\n<p>What you always wanted to know about preserving \u2026 but no one will tell you! Kathy Casey will show you how you can apply the premises and practices of commercial preserving to home use. The how\u2019s, whys and more &#8212; that aren\u2019t in your canning books. Kathy and her can\u2019tastic team will cover the following:<\/p>\n<p>Jams, Preserves, Conserves and Chutneys- using unique combinations<\/p>\n<p>Flavored Sugars and Salts<\/p>\n<p>Fruiting Vinegars and Booze<\/p>\n<p>Fresh Style Pickling<\/p>\n<p>Freezing the bounty\/garden booty for later preserving<\/p>\n<p>\u00a0<\/p>\n<p>This will be a demo style class with some hands-on. Each attendee will take home at least 1 jar\/container of preserved goodness. The class will be based upon what is in season that week. Also, Kathy will have commercial canning jars available for purchase, info on where you can get PH meters and some of her \u201cput-up\u201d creations made this summer.<\/p>\n<p>\u00a0<\/p>\n<p>Location: \u00a0\u00a0\u00a0 <a href=\"http:\/\/www.kathycasey.com\/driving_directions.html\">Kathy Casey Food Studios <\/a><\/p>\n<p>5130 Ballard Ave. NW Seattle, 98107<\/p>\n<p>Contact: \u00a0\u00a0\u00a0\u00a0\u00a0 206-784-7840, <a href=\"mailto:info@kathycasey.com\">info@kathycasey.com<\/a><\/p>\n<p>Class Fee: \u00a0\u00a0 $55 to cover costs<\/p>\n<p>Class is limited to 30 people. Sign up through <a href=\"http:\/\/www.brownpapertickets.com\/event\/77017\">Brown Paper Bag Tickets.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0Thursday August 20th from 3:00 \u2013 5:30\/6:00 PM \u00a0 What you always wanted to know about preserving \u2026 but no one will tell you! Kathy Casey will show you how you can apply the premises and practices of commercial preserving to home use. The how\u2019s, whys and more &#8212; that aren\u2019t in your canning books. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[11803,11857],"class_list":["post-1073","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-recent"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1073"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1073\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}