Make your summer bounty last through the winter! Learn everything you need to know to safely can, freeze, dry, pickle and ferment fresh foods to enjoy throughout the year. Whether you are growing a ton of tomatoes or hoping to utilize all the zucchini from your CSA, start filling your pantry with food that you’ve preserved yourself.
This comprehensive course will give you the skills and confidence to make value-added products from produce to store in your pantry, feed your family and give away as wonderful gifts. This intensive and fun program emphasizes experiential, hands-on learning to present scientific and practical information.
You will learn about:
· An overview of food preservation history and food safety
· USDA guidelines for safely canning using boiling water and pressure canning methods
· An introduction to fermentation and specialty products
· Best practices for freezing, dehydrating and pickling
· Safety regarding meat and dairy preservation
Class fee includes a copy of So Easy to Preserve and a comprehensive class binder. Upon completing this 16-hour course, students are awarded Tilth’s certificate of completion.
Beginning food preservers ready to dive into an intensive program are welcome, along with people who have some preservation experience.
This class includes three weeknight lectures and two weekend hands-on sessions.
Dates: Thursday, June 15, 6:30-8:30 p.m.; Saturday, June 17, 10 a.m.-3 p.m.; Thursday, June 22, 6:30-8:30 p.m.; Saturday, June 24, 10 a.m.-3 p.m.; Thursday, June 29, 6:30-8:30 p.m.
To learn more about this class or register for it, click here.