Casaubon's Book

Food Preservation and Storage Class

It is hard to believe that summer is coming so rapidly to a close, and that the opportunity to put up for winter will pass so fast.  So if you’d like help and guidance in doing so, I’ll be running my food storage and preservation class starting Thursday, August  and running for six weeks into October. The class is online and asynchronous and will cover everything from putting up the summer’s glut to building up food storage and a reserve to help temper hard times.  That’s going to be particularly important this year with predictions of skyrocketing food prices due to drought and other disasters, so if your reserves need a little strengthening, now is the time.

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.

Cost of the class is $150.  I also have five scholarship spots available to low income participants.  Email me for more information or to register at jewishfarmer@gmail.com.

Sharon