Monday, December 31, 2012

2nd Annual Crab Feed & White Wines Release Party at Andis - Sat Jan 26


Join Andis Wines in the barrel room on January 26th for our 2nd Annual Crab Feed and White Wines Release Party. Be the first to taste brand new releases of our best-selling white wines, Sauvignon Blanc and Semillon.  While taking in the mellow sounds of Spanish Guitarist Nicholas Lefler, you’ll enjoy an all-you-can-eat dinner complete with fresh bread, Caesar salad, pasta chuta and fresh Dungeness crab courtesy of Rudy’s Hideaway.  Discover how perfectly our white wines pair with fresh seafood, there’s nothing quite like it!


Tickets: $55/person, $40/wine club members (must login to receive discount online)
RSVP required by Tuesday, January 22nd 2013
Seating is limited.  (209) 245-6177

More Info: http://www.andiswines.com/event
Purchase Tickets: http://www.andiswines.com/CrabFeedTix
Contact:  Jenae Plasse

Free Pressure Canning Class - Sat Jan 12

Free Pressure Canning Class: January 12, 2013

Tis the season for soups to keep us warm as the weather cools. A key ingredient in my soups is broth, preferably homemade. I recently spent several days pressure canning broth made from the remains of a holiday turkey. I prefer canned broth over frozen broth to save freezer space and defrosting time.

Why do I use a pressure canner for broth instead of a water bath canner? Because broth is a low- acid food. It’s really all about the chemistry. Safe home food preservation boils down to the correct technique for the acidity level of the food. For instance, foods with a high acidity level present an unfriendly environment to most pathogens, and these foods may be safely canned at the temperatures reached by a water bath canner. However, low-acid foods provide a welcome mat to most pathogens. Because of the friendly conditions for bacterial growth, foods with a low acid level must be canned at a higher temperature to ensure that all the danger of food borne illness has been avoided. Water boils at 212°F. No higher. The temperature must reach 240-250°F for 20 to 100 minutes to eliminate all the pathogens which can grow in low-acid foods.

To reach this temperature, you must use a pressure canner. This handy device allows the home food preserver a great deal more flexibility when canning food. Although many foods qualify for pressure canning, the Master Food Preservers of Amador County recommend that you follow directions exactly. Never can vegetables or meats for which you do not have a research-tested processing time. Canning time is dependent upon many factors; the amount of starch, tightness of the packed food, microorganisms which contaminate and grow in that type of food, type and size of pieces packed in the container, and the temperature at which the food is processed.

Learn how to use a pressure canner properly at the free public education class offered by the Master Food Preservers on Saturday, January 12 at the Amador County UCCE office in Jackson from 10:00 a.m. to noon. MFP volunteers will demonstrate how to use a pressure canner and will be happy to answer any questions about pressure canning or home food preservation. Detailed written instructions on the use of pressure canners will be available.

Gauges on older pressure canners and some newer models as well may not be calibrated correctly. The Master Food Preservers offer a free pressure canner testing service. Call the office at (209) 223-6857 for more information about the service.

For questions about safe home food preservation, or to schedule a speaker for organizations or clubs on the topics of food safety or food preservation, call the Master Food Preservers at (209) 223-6857. For more information, be sure to go to the Master Food Preserver website at http://ucanr.org/mfpcs. Sign up to receive our Master Food Preservers E-Newsletter at http://ucanr.org/mfpenews/.

Sue Mosbacher
Amador/Calaveras County Master Food Preservers

Friday, December 7, 2012

Christmas Delights at Deaver - Dec 8 & 9

Christmas Delights at Deaver
December 8th & 9th, Saturday and Sunday, 10:30am - 5pm
Look no further for unique wine gift ideas.  Join Deaver as we sample gourmet delicacies and scrumptious wines to help you plan for your holiday parties and gifts.  Get your shopping done early!  Consider a two pack of Deaver wine as a delightful family or corporate gift.




Thursday, December 6, 2012

CLASS: Holiday Desserts - Mon Dec 17

When: Monday, December 17th Time: 5:30-7:30pm
Where: Amador High School Culinary Room Cost: $35
Each student will make their own fudge and peppermint bark to take home for the holidays!
12 Spaces Available. Pre-registration required.

The perfect Christmas gift that keeps on giving! If you would like to purchase this class as a gift for someone, we will give you a festive printed out voucher to present to them

For more information call the ACRA Office at (209) 223-6349 and ask for Jessie or email jlarsen@amadorgov.org