Preserve the Season: Freezing & Drying Foods In-Person
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 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.
- Date:
- Tuesday, April 28, 2026 Show more dates
- Time:
- 10:30am - 12:00pm
- Time Zone:
- Mountain Time - US & Canada (change)
- Location:
- LINC Events 1
- Building:
- LINC Library Innovation Center
- Audience:
- Adult High School Immigrants, Newcomers, Refugees
- Categories:
- Cooking, Home and Garden Health and Wellness Science and Tech