Here’s the syllabus – I still have a couple of regular spots and one scholarship spot available, so please email me at firstname.lastname@example.org if you’d like one. The class runs six weeks starting tomorrow and is asynchronous and online. Cost of the class is $100. Hope some of you can join us!
Week 1, – Introduction to Food Storage, How much, where to put it, and how? Can I afford this? Overview of food preservation methods, their energy and economic costs. Storing Water, making space. Food safety, thinking about the food future, recommended reading.
Week 2, : Water bath canning 101, Preserving with Salt, Sugar and Honey, Bulk purchasing, sourcing local foods, finding food to preserve, what food storage can and can’t do, eating more locally year round.
Week 3: Dehydration basics, Tools you need and where to get them, Menu making and how to get people to eat from your pantry, Setting up your kitchen for food storage, Storing herbs and spices, Sourdoughs and grain ferments, Preserving foraged foods.
Week 4 : Lactofermentation; Special needs, dietary and health issues; Storing food for children, pregnant and lactating women; Storing medications, gluten-free storage; Basic dairy preservation; Building up your pantry and Managing your reserves. Reducing food waste.
Week 5: Pressure Canning; Beverages, Teas and Drinks; Preserving in Alcohol, Coops and Community Food Security; More Menus and Recipes; Root Cellaring and in-Garden Storage, building Community Reserves. What will we eat when in a low energy future?
Week 6: Season extension, Preserving Meats, Sprouting, The next Steps, Getting Your Community Involved, Teaching others, Food Preservation as a Cottage Industry, The long view of food storage and preservation.