Whatever you call it, it is the most popular condiment by far. As far back as 300 B.C., texts began documenting the use of fermented pastes made from fish entrails, meat byproducts and soybeans. The sauce, called “ge-thcup” or “koe-cheup” was the original ketchup. Until 1812 tomatoes were not used in this condiment. It wasn’t until a ketchup with tomatoes and vinegar that today’s ketchup was first created. And in 1876, the Heinz family figured out how to make it stable for sale. The rest is history! Join Chef Valerie and learn how to make her version of this household favorite. AS A SIDE BONUS, Learn how to pressure can safely! Chef Valerie is certified by USDA to teach safe canning methods. Learn when it is safe to water bath can and when you must pressure can.
In each box below, click on the name of the class you are interested in to see it’s description and schedule. Remember you can request a class to be scheduled that suits your calendar. Use the Select by Category box to jump around by various topics.
In each box below, click on the name of the class you are interested in to see it’s description and schedule. Remember you can request a class to be scheduled that suits your calendar. Use the Select by Category box to jump around by various topics. Additionally feel free to suggest a topic you are interested in but is not listed