Green Chile: Preserving the Harvest

An introductory class and demonstration with Amber Benson-Lehmer of NMSU Bernalillo Extension highlighting the water bath canning process. This class will provide an overview of several different methods of home food preservation specifically focused on New Mexico chile. Methods include: Water bath canning, pressure canning, freezing, dehydrating, fermenting, and freeze drying. Participants will have the opportunity to taste several different approved recipes and methods used in preserving green chile. Participants will get to try a variety of USDA approved preservation methods and take recipes home to use.

$5 per person. Buy tickets online or with cash at the door. Cards are not accepted at the door.

Host or Publisher Agri-Nature Center of Los Ranchos