There is still space in my upcoming (starts April 15) Food Storage and Preservation Online class, for those who are interesting. If you’ve wanted to start preserving or building up a food reserve and have no idea how to start, or perhaps you learned to can once upon a time, but want to explore the full range of food preservation options, or you’ve joined a CSA and want to know what to do with all that food you are getting, or cut your grocery bills – this is the class for you. Each class includes a couple of practical projects for you to try out each week.
The class is offered asynchronously online, which means that you go at your own pace and don’t have to be online at any particular time. Cost of the class is $150 for six weeks, or equivalent barter, and I thanks to a generous donor, I have one additional scholarship spot for a low-income participant who wouldn’t be able to join in otherwise. Email me if you’d like to apply.
Here’s the class syllabus. Email me email@example.com to sign up or ask further questions.
Thursday, April 15: Introduction, Food Preservation vs. Food Storage, Getting organized, Sourcing bulk food and preserving quantities, Setting up the Kitchen for Preserving, Equipment you Don’t Need, Equipment You Might Need, Eating what You Store.
Practicum: Planning Your Food Storage, The Menu Project
Thursday, April 22: Low Cost Strategies for Building a Reserve, Community Resources and How to Find Them, Getting Started with Canning. Condiments, Part I Year Round Food Preservation, Menu ideas.
Practicum: Water Bath Canning and Wonderful Condiments
Thursday, April 29: Foodie Food Storage; Special Circumstances, Special Diets; Meals Kids will Eat; Getting Loved Ones on Board, Herbs and Spice Mixes, Teas and Beverages, Introduction to Dehydration
Practicum: Dehydrating and making Spice MIxes and Teas
Thursday, May 6: Bulk and Local Sourcing, Storing Medications and other non-food supplies, Foraging and Preserving Foraged Foods, Teas and Beverages, Introduction to Lactofermentation, Pressure Canning 101
Practicum: Pressure Canning Without Fear and Pickling with Lactofermentation
Thursday, May 13: Planning the Harvest, Food Storage and Preservation as a Cottage Industry, Teaching Others, Storing Water, Root Cellaring and Season Extension, Setting Up a “Root Cellar” when you don’t have one, Preserving in Alcohol
Practicum: Root Cellaring and Making Liqueurs
Thursday May 20: Food Storage and Community Issues, “But Won’t the Marauders Come and Take It?” Food Preservation and Ways of Reducing Food Waste, Menus Part II, Basic Dairying, Preserving in Salt, Wrap Up, Developing Your Battle-Cry.
Practicum: Simple Cheese and Herb-Salts
This class should be a lot of fun – this was my first ever online class, and I’ve now run it almost 10 times, and it is simply a blast! I hope you can join us!