Pressure Canning Dry Beans and Making Fresh Pasta.

Description

Feb 8, 2026, and May 17, 2026. Pressure Canning Dry Beans and Making Fresh Pasta.

Dry beans, flour, and eggs. A well-stocked pantry is likely to have them at hand. When you want garbanzos, black beans, pinto beans, or kidney beans, why not open a jar of your own? In this hands-on class, you will produce pressure-canned shelf-stable, ready-to-eat beans;  beans ready to toss into a pan, season, and serve. We’ll also make pasta. I love fresh pasta. So tender and lovely with a freshly made sauce or even just plain with olive oil and garlic. Fresh pasta can take several shapes, from lasagna noodles to linguine to ravioli.

Class time: 10 am to 3 pm

Fee $120

For taking home your processed jars, it is very handy to bring one of those nice multi-section wine carrier bags we have all gotten at the local supermarkets. They provide a safe and convenient way to transport your warm/hot jars home.