Please read through each course offering below. Classes will take place each Tuesday evening beginning August 4th through September 22nd. We have to hold some classes earlier than others due to the seasonal produce we are using.

1. Fermentation Basics; August 4th @ 6 PM

Learn to make:

• Sauerkraut

• Fermented pickles

• Fermented peppers

Everyone leaves with an actively fermenting jar of sauerkraut & a glass weight to use at home.

2. Jam & Jelly Demonstration; August 11th @ 6 PM

• Equipment demonstration

• Explain pectin

• Discuss common mistakes

• Show each stage using pre-made examples

• Practice filling jars with premade jelly

Everyone leaves with a jar of homemade preserves!

3. Canning 101: The Science Behind Safe Food Preservation; August 18th @ 6 PM

Topics:

• Water bath vs. pressure canning

• Why acidity matters

• Safe recipes vs. unsafe family recipes

• Understanding botulism and food safety

• Choosing the right jars, lids, and equipment

• Headspace, venting, and seal testing

• Reading tested recipes from USDA and Ball

Hands-on:

• Practice filling jars with dried beans, rice, or water

• Measure headspace

• Remove air bubbles

• Apply lids correctly

• Learn proper labeling

Everyone leaves with:

• Printed recipes

• Headspace tool

• Jar lifter or funnel

• Confidence to can safely at home

4. Canning Tomatoes; August 25th @ 6 PM

Tomatoes provided by local growers.

Learn:

• Salsa

• Pasta Sauce

• Tomato Soup

• Canned tomatoes

5. Pickling Workshop; September 1st @ 6 PM

Participants prepare:

• Refrigerator dill pickles

• Pickled onions

• Pickled radishes

Everyone goes home with a jar of pickles!

6. Build Your Pantry Class; September 8th @ 6 PM

Learn:

• How many jars of vegetables a family needs

• Rotating pantry inventory

• Shelf life

• Organizing canned goods

• Emergency food storage

• Dried goods bulk storage

7. Drying & Dehydrating; September 15 @ 6 PM

Topics:

• Herbs

• Mushrooms

• Apples

• Tomatoes

• Peppers

Demonstrating:

• Solar drying

• Electric dehydrators

• Oven alternatives

Participants learn their options for drying produce to last & take home some samples.

8. Freezer Preservation; September 22nd @ 6 PM

Learn:

• Vacuum sealing

• Flash freezing

• Blanching

• Packaging meats

• Preventing freezer burn

Demonstration with frozen vegetables and meats from the market.

9. Pressure Canning Demonstration; September 29th @ 6 PM

Learning:

• All the parts

• Venting

• Pressure gauges

• Timing

• Cooling

• Safety