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Hot Sauce Two Ways

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September 15, 2018
12:00 pm - 2:00 pm
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Registration Required. The hot pepper harvest peaks in September and we’re making the most of it! Learn the basics of making your own hot sauces using both lacto fermentation and water bath canning to make a fermented hot sauce and a hot pepper relish with vinegar brine to take home. Instructor Drew Gold talk about different hot sauce and pepper flavor profiles, as well as the uses and origins of a variety of peppers. Everyone will get to bottle their own woozy bottle of fermented hot sauce, we’ll get hands-on making a hot pepper relish together, prep jars and sauce to make a safely preserved food product.

Hot sauce is a tasty and healthy addition to just about any savory dish and veggies and makes a great homemade gift too! We will learning about all the things that control preservation like vinegar and salt, packing, brining, when to use a water bath, temperature control, anaerobics, lactobacillus and lactic acid. Once you learn the basic techniques you can make a wide variety of fun foods.

Drew Gold is Greensgrow’s Community Kitchen manager and chef.  She has taught taught canning and fermentation for the Teens 4 Good 8th and Poplar farm, the Jewish Farm School, The Urban Nutrition Initiative, Sunday Suppers and CFET (Center for Environmental Transformation)  and more!

PLEASE NOTE: Cancellations within 72 hours of the start of class are nonrefundable or transferable. Workshop refunds and transfers requested earlier than 72 hours before the class start time will be charged a $5.00 processing fee.