The Joys of Jewish Preserving

According to the organizers:

Join Emily Paster, author of The Joys of Jewish Preserving to learn about one of the most vital subtopics in Jewish cooking: preserved foods.

In this class, we’ll explore the history and importance of food preservation, such as pickling and fermenting, in Jewish cuisine, both Ashkenazi and Sephardic. You will learn what makes Jewish food preservation distinctive and how preserving plays a role in many Jewish holiday celebrations.

You will also learn the basics of water-bath canning, an easy and safe method of preserving, through a pickling demonstration. Lastly, we will also sample some iconic Jewish foods that incorporate preserves, like rugelach and pickled vegetables.