Handling the Harvest Class Series
5 Class series. Individual classes are $25 each, pay only $100 when you sign up for all 5!
July 25 - We be Jammin!
In this class, you will learn about different types of fruit preserves, the role of pectin, acid, and sugar in making great jellies and jams and what to do when your jelly falls flat. In addition, we will cover how to jar up your jelly and use water bath canning to process it.
August 8 - Pucker up!
This class will feature techniques for creating pickles, flavored vinegars, and sauerkraut. We will learn how to select the best ingredients and equipment, fresh pack and fermenting techniques and how to spice up your meals with flavored vinegars.
August 22 - Tea and Treats!
Learn all about dehydrating fruits, vegetables, herbs, and meat and how to use and store your dehydrated foods. We will be making fruit leather, and lots of recipes will be included!
September 12 - The Big Freeze!
In this class, we will cover how to properly package food to be frozen and how to load your harvest into freezer. We will look at which foods freeze well and which do not, how to thaw, prepare and refreeze frozen foods and what to do if the power goes out.
September 26 - You can Can!
In this introductory class, learn the difference between water bath and pressure canning and why you need to know about both. We will also cover choosing appropriate equipment, selecting the right method of canning for your harvest and storage and safety concerns.