In this class, you’ll get an overview of a variety of food preservation methods PLUS you’ll start your own jar of brine-pickled vegetables that you can take home to ferment! You’ll learn how to turn fresh fruits and veggies into convenient staples to see you through the winter, flavorful pickles, jams, and relishes to add pizazz to your meals, and special homemade gifts for your friends. You’ll have the chance to explore a “petting zoo” of equipment used for canning, drying, freezing, and fermentation. We’ll cover the basics of how food preservation methods work, key points to consider when choosing the methods that are right for you, safety tips, and get ideas for resources and recipes

Instructor Info:

Eleanor Goodall is a BFF Volunteer and enthusiastic gardener who has been honing her food preservation skills for over 25 years. She has a Biology degree which helps her understand the science behind food preservation. She enjoys cooking, eating, and sharing the harvest with friends, family, and the local food bank, and relishes the challenge of making the harvest last until the next year. She has worked as a summer camp counselor, a patent agent, a grant writer, and a farm worker.