Casaubon's Book

I’ve had a lot of people ask when I was going to run food preservation and storage again, and ta da! I am. I’m doing it as a six week course, run asynchronously online on from April 15 to the end of May. I’ll put material up on Thursdays, but you can participate at your leisure.

The class will cover everything from the very basics of setting up a food reserve to more advanced food storage, the reasons for storing food and water, how to handle medications and special diets, deal with kids and elders, and how to save money doing it. We’ll also cover all the major food preservation techniques, in time for the preserving season. We’ll cover water bath and pressure canning, drying, season extension (ie, keeping food fresh longer), root cellaring, lactofermentation (ie, making fermented pickles, saeurkraut and kimchi and other fun stuff), basic dairying, preserving in salt and making liqueurs and other alcohol based treats and lots of other good stuff. We’ll talk about how to take the next step in seasonal eating, insulate yourself from high prices by preserving and storing what’s in season and cheap and otherwise eat better for less.

Cost of the class is $150 or equivalent barter, but I also have five scholarship spots available for low income participants on request. If you’d like to donate a scholarship or part of a scholarship so someone else can learn these skills, just let me know. Email for a spot or more info at


  1. #1 Jadehawk
    March 25, 2010

    oh man, that sounds like an awesome class, but the pricetag hurts :-p

    I’ll go ponder this now; maybe i can classify it as an investment, rather than as “extra” expenses

  2. #2 speedwell
    March 26, 2010

    Sharon, I just sent you an e-mail offering barter. Please let me know what you think. Thanks!

  3. #3 Tammy and Parker
    March 27, 2010

    First, are fermented pickles the same as homemade canned pickles. I’m betting they are not.

    Second, I noticed your offer for barter. We are bartering ad space on Parker’s blog for the sensors and new battery Parker’s Masimo pulse oximeter requires.

    We’ll put up a 125×125 ad block on Parker’s blog, plus write about the Masimo products we are receiving.

    Some of the big league bloggers would look down their noses at me for working for what they would consider free…, no cash payment along with the product.

    However, if I can procure items that our insurance won’t cover for Parker by bartering, I’m beyond thrilled. A box of sensors is $300.00. The battery is $275.00 retail.

    Actually, I consider myself pretty blessed to have had the Masimo company make this offer.

    Sounds like an amazing class, Sharon. Wish we could be there.

  4. #4 Sharon Astyk
    March 28, 2010

    Fermented pickles can be canned, but since they are a live food, they often aren’t. The most common form are “kosher pickles” that you might get in a deli. The critical difference between these and others is that they don’t use vinegar to sour, but natural fermentation. You can can them after that process, or you can keep them for a long time in a cold place.

    Tammy, I’d be delighted to offer you a spot in part thanks for being in the book! Send me an email and we’ll work it out!


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