By Eric Lewandowski
Charlie Redd, Chef-owner of Redds in Rozzie, a new restaurant in Roslindale Village, gave an informative hands-on workshop on the principles of canning and preserving fruits and vegetables at the October GreeningRozzie community meeting.
The chef discussed various methods of preservation, including fermenting, pickling, brining and jams and jellies, as a means to extend local produce. Redd said his restaurant cans local produce to use as flavor accents during the winter months. Redds in Rozzie sources local produce and humanely raised meats.
Redd, inspired by the overabundance of pumpkins this time of year, said that walking a small group of people through the techniques would help demystify the process and convey his excitement in using fresh and local in-season produce.
Redd ran pumpkins that were roasted in the oven at the restaurant earlier in the day through a food mill to puree them in preparation for the caning process. At the canning demonstration, held in the community center kitchen, the chef heated the pumpkin thoroughly and filled the jars up to just below the neck marking.
He put fresh lids and screw tops on the jars and put them in a large pot with a boiling water-bath for 30 minutes. While the Pumpkin was processing in the water bath Chef Redd talked about his experience and techniques involved in preserving vegetables and fruits and some of the issues to be aware of when preserving to prevent food contamination.
The chef opened a jar of fermented dill pickles for the group to sample during the question and answer portion of the demo while fielding questions about his green business practices and back-of-the house operations. He spoke of his waste reduction and recycling strategies and commented on how the cost of operating business in an green or sustainable way is becoming less expensive, adding that he feels it is the right thing to do.
He also shared is recommended list of books related to canning:
How to Pick a Peach, by Russ Parsons
On Food and Cooking, by Harold McGee
Blue Ribbon Preserves, by Linda J. Amendt
Preserving, The Good Cook, by Time Life Books
Making Sauerkraut and Pickled Vegetables at Home, by Klaus Kaufmann
Independence Days, by Sharon Astyk
Quick Pickles, by John Willoughby & Chris Schlesinger
Ball Canning and Preserving Book
The meeting, coordinated by Eric Lewandowski, a Greening Rozzie board member, was attended by about 20 people.
Charlie Redd, Chef-owner of Redds in Rozzie, a new restaurant in Roslindale Village, gave an informative hands-on workshop on the principles of canning and preserving fruits and vegetables at the October GreeningRozzie community meeting.
The chef discussed various methods of preservation, including fermenting, pickling, brining and jams and jellies, as a means to extend local produce. Redd said his restaurant cans local produce to use as flavor accents during the winter months. Redds in Rozzie sources local produce and humanely raised meats.
Redd, inspired by the overabundance of pumpkins this time of year, said that walking a small group of people through the techniques would help demystify the process and convey his excitement in using fresh and local in-season produce.
Redd ran pumpkins that were roasted in the oven at the restaurant earlier in the day through a food mill to puree them in preparation for the caning process. At the canning demonstration, held in the community center kitchen, the chef heated the pumpkin thoroughly and filled the jars up to just below the neck marking.
He put fresh lids and screw tops on the jars and put them in a large pot with a boiling water-bath for 30 minutes. While the Pumpkin was processing in the water bath Chef Redd talked about his experience and techniques involved in preserving vegetables and fruits and some of the issues to be aware of when preserving to prevent food contamination.
The chef opened a jar of fermented dill pickles for the group to sample during the question and answer portion of the demo while fielding questions about his green business practices and back-of-the house operations. He spoke of his waste reduction and recycling strategies and commented on how the cost of operating business in an green or sustainable way is becoming less expensive, adding that he feels it is the right thing to do.
He also shared is recommended list of books related to canning:
How to Pick a Peach, by Russ Parsons
On Food and Cooking, by Harold McGee
Blue Ribbon Preserves, by Linda J. Amendt
Preserving, The Good Cook, by Time Life Books
Making Sauerkraut and Pickled Vegetables at Home, by Klaus Kaufmann
Independence Days, by Sharon Astyk
Quick Pickles, by John Willoughby & Chris Schlesinger
Ball Canning and Preserving Book
The meeting, coordinated by Eric Lewandowski, a Greening Rozzie board member, was attended by about 20 people.
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