Taught by Laena McCarthy
Laena is Founder and CEO of Anarchy in a Jar, a jam and mustard company based in Brooklyn. She's an Entrepreneur, Educator, Wellness Maven, Birth Coach, Ideation Consultant, and Side Hustle Coach. Living and working the ethos of resilience and food as medicine, she helps empower people through work, life, childbirth, and transformation. In her private practice, she coaches women who crave financial freedom and an integrated work/life/cycle balance.
Laena launched her startup, Anarchy in a Jar, in 2009. It has been featured in The New York Times, The New York Times T Style Magazine, The Martha Stewart Show, New York Magazine, Bust, Elle Japan, Tasting Table, Food & Wine, and Saveur. Laena's cookbook, Jam On: The Craft of Canning Fruit, was published with Penguin Random House in 2012. A student of her own hustle advice, she launched her newest venture, a self-care line, in 2016, using edible organic herbs and oils to feel good and nourish the skin.
Laena graduated magna cum laude from Mount Holyoke College, received an MS in Information Science from Pratt Institute, has trained as a birth coach, food scientist, and herbalist, and was awarded the United States Antarctica Service Medal by the Department of Defense for her work with the National Science Foundation.
When she’s not making it rain with mustard, wellness rituals, and startup nitty-gritty, you can find her dreaming about her next adventure, while practicing self-care, and chasing after her toddler.
Truth: learning to preserve fresh fruits and veggies is the most liberating (and fruitful) skill I've mastered. I'm still amazed at how fun and easy urban canning can be; and I look forward to sharing my passion for putting things up with you.
In this class you'll learn the simple steps of homemade, shelf-stable pickles, from sourcing veggies to jarring, sealing and processing. We'll also cover the tools and tricks of preservation, such as safety and shelf-life, as well as various pickling methods and canning history. You'll also get a recipe, tips, and a jar to take home.
Bonus: I'll share my eclectic and wild spice collection so you can create your own signature pickle flavor.
Skill level: beginner; but those with canning skills are welcome to join and learn some new tricks.
You will walk away with the ability to:
* source and select ingredients
* cook and preserve pickles, while maximizing flavor
* fill and process jars for shelf-stable pickles
* share your homemade jar of pickles with friends!
(class size: 12-14, demo, lecture, q&a)