There are so many ways to preserve food in harvest season, to be eaten for the rest of the year and beyond. We will look at a few, including canning (hot bath and pressure), dehydrating, fermenting, and mention others like smoking, salting/curing, pickling, refrigeration, freezing, vacuum packing, etc.

Since the practical part is the most important, depending on what can be acquired from the market, we will do corn canning and drying, pepper canning and drying, or a cabbage fest, including dehydrating and canning cabbage as well as making sauerkraut.

Time: Saturday, Sept 22, 3 pm on, to 5pm or until we finish.
Location: 44 Beston Street, Gabor’s house
What to bring: mason/bell jars with lids, any of the food mentioned above, your curiosity to learn, and willingness to share what you know.