Have you ever wanted to preserve your own harvest or to be emboldened to ferment your own pickles at home?

What about making shelf stable food that is safe, nutritious and doesn't require space in your fridge or freezer?

This intro class makes use of the national resource of extension services to empower you with lab tested recipes and methods to increase your household knowledge and food resiliency.

Topics covered will include:

- demonstration of basic canning of acidic fruits and vegetables

- the science of tea from plant to tin

- introduction to lactofermentation

You will leave with:

- Homemade sauerkraut

- a vinegar mother if desired

- a resource binder jam packed with proven tested recipes, methods, and step by step instructions for how to tackle a wide range of canned, dried, and fermented deliciousness in your own home.