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pulled pork, a pig's finest hour.![]()
Would MRGC be willing to allow the group to use the pavilion for this?
NOt sure where you are but if you need another pressure canner for your class I have a couple you could borrow.
I can look into the use of my church kitchen, I'll let you know
I have access to spaces in Athol if you are willing to travel. Indoors
Interested, but in the same situation as Ed.I am interested, but my job sucks for leaving me with a personal life. I will be watching to see what you guys lock down, unfortunately I can't promise anything.
I am interested, but my job sucks for leaving me with a personal life. I will be watching to see what you guys lock down, unfortunately I can't promise anything.
Interested, but in the same situation as Ed.
I would like there to be an open bar. If your charging for the beer, I would like Coors light on hand.
If its BYOB, I will bring some Coors & Jack Daniels.
There will be a small charge for the event but I'm not interested in turning a profit by running this class, just in educating folks in prepardness.
What every one will take away from this event;
1. The knowledge of how to preserve food at home without refrigeration. This includes not only the canning process but also how and where to store your bounty.
2. A sampling of home canned meats, right out of the jar and as a prepared meal. Note: This is a sampling, not a full lunch.
3. A pint of good yummy pork<-- It's been my observation that pork will can exceptionally well and can be used in many recipies
We recommend you purchase a book on canning and preserving foods before the class or consider taking notes.
Cost of the class will be 15 bucks, this will cover our expenses for the items you will be tasting and bringing home and any extra we'll donate to the Petersham Gun Club for hosting us.