Casaubon's Book

Food Storage Class Starting Thursday

So apparently in my sleep-deprived, brain rotted state, I managed to leave out the start date of my food storage and preservation class – it starts on Thursday, August 23rd, ie, this Thursday.  I still do have spaces, and as it is asynchronous and online, you don’t have to be able to drive to my house ;-) (which is probably good, since it isn’t very clean at the moment.)  It will help all of us build up that reserve and deal with the summer’s glut before the long winter (and high foot prices) to come!  Email me for more details or to register at jewishfarmer@gmail.com.  Cost of the class is $150.

Here’s the syllabus:

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 foodfuture, 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. Reducingfood 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, Oven canning.

We will support each other as we experiment with new techniques and build up our pantries as we go – and have a lot of fun!

Comments

  1. #1 büro danışma bankosu
    http://www.damlaofis.com.tr/Kategori/Ofis-Buro-Danisma-BankolariBanko-pmk12.html
    August 26, 2012

    I’ve read this a long time the original article. Thank you for giving this information to deliver points. I learned something about this issue. makaleydi beautiful, well thanks for sharing.

  2. [...] Sharon Astyk’s Food Storage Class. Even though this class started a week or so ago, you can still jump in (its on-line). This class, [...]

  3. #3 Galih
    mNvmzxRkoy
    September 28, 2012

    I am familiar with some of the same code to which you refer, hviang struggled in the early 90s with low-level issues in Solaris and Irix (a compiler we were writing turned out to be a useful tool for discovering CPU design defects).Scientists don’t need full professional training as software engineers (a devalued term in any case, which has come to mean quite different things in different parts of the field). They need something like .

  4. #4 lindon farms food
    http://www.thereadyproject.com/foodstorage.html
    October 4, 2012

    That’s great! I also want to have a class regarding emergency food storage.

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