PowWow Nov 8th

Get ready to be profitable in your specialty food business! A mini conference at Facility Kitchens (www.facilitykitchens.com) 
6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Please join us for the special event!

Beef Bourguignon

Personal food preservation

Sunday, November 11, 2012 we will can Beef Bourguignon, an iconic French dish of beef with vegetables in aromatic herbs. This winter you will have hearty, comfort meals ready to go. You will put up 7 - 9 quarts for storage, and maybe extra quart meals for immediate consumption.
Date: Sunday, November 11, 2012 
Time: 1:00pm to 9:00pm 
Please RSVP: janet@facilitykitchens.com 
Cost: $45.00 per person
We will use the Beef Bourguignon canning recipe from www.canningusa.com.
Bring these ingredients:
Pot Roast   6- pounds
Onions       6
Shallots     18
Bacon       6 slices
Carrots     8
Beef Bullion   3 cubes (optional)
Garlic      3 cloves
Mushrooms   3 pounds
Burgundy Wine 1.5 bottles (75cl per bottle)
Cognac      1 cup
Olive Oil     ¼ cup
Bring your own knives, a very large heavy skillet, a large sauté pan, and a pressure canner with a capacity of 7-9 quarts, and jars, lids & rings.    
Schedule: Starts at 1:00pm
1.25 hours to meet, set-up, and prepare the meat and vegetables
 .75 hours to brown the meat and bacon, and sauté the onions and shallots
2.0 hours to simmer the beef, wine and cognac *
1.5 hours to add carrots, salt to taste, and simmer again
1.0 hours to hot pack
1.25 hours to pressure can **
1.0 hours to wait for pressure release
Let set until cool and you may leave for pick up the next day at facility Kitchens
Total time about 9 hours

*You may break and walk around Lowell, run errands, or stay and order Pizza delivery during this simmer time.  ** You may walk around or leave and come back the next day to pick up your production, if you want us to wait for the pressure time and cool down time.

RSVP: janet@facilitykitchens.com

Tonight 6:30p

Reminder: Tonight 6:30p.  Hope to see you there! We'll be doing freezing for end of the year produce!

Tomorrow Night Reminder

Tomorrow at 6:30 pm.
Bring your produce, knives and freezer bags! End of the year produce is what we're doing!

Freezing on Thursday

Reminder: Thursday at 6:30 pm.  

Brussel sprouts and other end of the year produce. 

Bring your produce, knives and freezer bags!

Thursday Oct 25th

This Thursday starting at 6:30 pm, $25.00 for the session, no reservations needed. We will freeze brussel sprouts and other end of the year produce. Bring your produce, knives and zip-lock freezer bags.

Pumpkins, Carrots and Squash...Oh my!

Thursday evening we froze pumpkins, carrots and squash. 
Maybe next week,  brussels sprouts. 
The farmers market said cold weather makes them sweeter. 
So we will be patient with the brussel sprouts.

Canning Thursday

Last weeks session was freezing pumpkins & carrots.

                 There was beta carotene in the air for sure. Freezing is fast in comparison with canning.

This Thursday, (10.18.12) we will be freezing 

brussels sprouts and carrots and pumpkins. 

Just bring your produce, knives, and ziplock bags.

Nov 8th Pow Wow

Get ready to be profitable in your specialty food business! A mini conference at Facility Kitchens (www.facilitykitchens.com) 
6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Please join us for the special event!

Canning Thursday Tonight

Canning Thursday Tonight: Carrots and pumpkin freezing and canning is on for tonight, but Brussels sprouts will not be ready until next week. Bring your own produce, knives, plastic bags, and jars, lids & rings if you have them. We have jars, lids & rings available if you do not have them yet. The evening starts at 6:30 pm is $25.00 per person for the evening.

Canning Thursday

Carrots and pumpkin freezing and canning is on for tomorrow, but Brussels sprouts will not be ready until next week. Bring your own produce, knives, plastic bags, and jars, lids & rings if you have them. We have jars, lids & rings available if you do not have them yet.
The evening starts at 6:30pm is $25.00 per person for the evening. 

Check out JD Dogs!!!

Hot Dog!

James Reed of JD Dogs with his cart at 

Facility Kitchens for commissary services.

Thanks James!

Canning Thurs Nov 11th

We are frosted! 

Canning and freezing pumpkin, carrots and brussel sprouts 

this Thursday starting at 6:30 pm. $25.00 for the evening.

Bring or buy your produce, and knives, plastic bags for freezing, jars, lids and rings. 

Get  your canning and freezing done faster!

Pow Wow Thursday, Nov 8th

Be profitable in your specialty food business! A mini conference at Facility Kitchens (www.facilitykitchens.com) - 6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!

Thursday Canning-Chow Chow

According to legend, chow chow was created for Napoleon by his distinguished chef, Signor Quailiotte, and when the Emperor went into exile at St. Helena, Quailiotte went to work for Crosse & Blackwell in London, where he re-created the condiment.  The same recipe is used by the company today.

Canning Tonight

We'll be canning and freezing tonight starting at 6:30 pm.  

We might even do some green tomatoes!  

Hope to see you there!!