Preserving the Harvest  

Canning  Lacto Ferment  Fermentation  Drying 

Learning about different methods & reasons to preserve a harvest : 

Traditional & Modern Methods 

Kids interest tends to be high in foods they make and preserve even when they originally didn't like or want to try a food previously. 

​

Class will bring home items we preserved & made. Some items take time to finish up before bringing home or need to sit on your shelf before eating. 

​

We will begin with learning about water bath canning and go through the steps, to a bottled, preserved & canned item to bring home. We will do other items according to availability and the interest of the class. 

Items we may do & learn about  : This class has a lot of product provided. If you have access to produce for class please let me know. 

​We will get through what we can with the products in season & available & the interest of the class. We will make and bring home some products, and be introduced to others. This is a list of possibilities not a list that we will complete. For instance if the class is disinterested in sauerkraut, we will not do sauerkraut.

Can some fruit 

Fruit Leather (no refined sugar added)

Apple items : applesauce and or dehydrated apples

Fruit butter: i.e. apple butter 

Homemade Apple Cider Vinegar 

Pickled veggies 

Sauerkraut & or Lacto Ferment

​

Introduction to making yogurt or kefir (raw milk), sour cream or buttermilk

Jerky : Rabbit or other meat

​

Some items will be from the organic heirloom garden here.

We will use as much organic as we can, and always clean ingredients

We may use honey, fruit juice or a touch of organic less refined sugar

​

Specific Harvest preservation will be determined by availability of harvest, cost & interest of the class

Scroll Down for Enrollment