Preserve the Season Series
Learn the time-honored (and science-based!) techniques to safely preserve food at home. From jams to sauerkraut, this series will equip you with the knowledge, confidence, and hands-on skills to enjoy your harvest year-round.

Spring Daytime Sessions (Tuesdays, 10:30 a.m.–Noon)

April 7 – Introduction to Food Preservation
Discover the basics of safe home food preservation. Learn how methods like canning, freezing, drying, and fermentation work, and how to choose the right technique for different foods. This session sets the stage with an overview of best practices, equipment, and safety guidelines.

April 14 – Water Bath Canning (Jams, Fruits, Pickles)
Capture the bright flavors of spring and summer in a jar! This class focuses on water bath canning—perfect for high-acid foods like jams, jellies, pickles, and fruits. Participants will learn step-by-step techniques, safety checks, and recipe ideas to get started.

April 21 – Pressure Canning (Vegetables, Soups)
Preserve hearty vegetables, savory soups, and more with confidence. This class introduces pressure canning, the only safe method for low-acid foods. You’ll learn how to use a pressure canner, prevent common mistakes, and ensure safe, shelf-stable results.

April 28 – Freezing & Drying Foods
Extend the shelf life of your favorite produce without canning. This session covers the ins and outs of freezing and dehydrating fruits, vegetables, and herbs while maintaining flavor, texture, and nutrients. Get practical tips for packaging, storage, and meal prep convenience.

May 5 – Fermentation - Kimchi
Turn simple ingredients into probiotic-rich foods! This bonus class explores fermentation, focusing on Kimchi, but will talk about other fermentation opportunities (sauerkraut and yogurt). Learn about the science of beneficial bacteria, food safety, and how to add variety to your pantry with tangy, healthy creations.

Fall Evening Sessions (Tuesdays, 5–6:30 p.m.)

August 25 – Pickles & Peppers: How to Water Bath Can Pickles and Peppers

Hands-on session making pickles and marinated peppers. 

October 27 – Science of Fermentation - Sourdough Starter

Interactive session guiding participants in creating their own sourdough starter.