Learn which vegetables you can store without a root cellar, basement, garage, or refrigerator by using simple curing techniques. Find out which temps are ideal curing, how long to cure, and which vegetables will store the longest using this old-fashioned method of food preservation and storage.Here is a list of what you will find in the workshop below: A 15-minute video by Melissa Norris. A PDF "handout" of the materials you will need to get started. Download a PDF from this workshop video!

Learn how to make jam from the fruits of your gardens — in small, quick batches or bigger ones for pantry storage. This workshop explains what pectin is and whether you need to add it; what kind of sugar to use, how much, and why; whether to add acid, and why; how to recognize the gel point; what kind of thermometer works best; and how to can your jam. Linda demonstrates two no-pectin-added jams, small-batch strawberry, and big-batch blackberry. Download a PDF from this workshop video!

The freezer is a time machine that can extend the life of many foods. Use it to: Enjoy seasonal ingredients longer. Reduce food waste. Build a treasure trove of meals and meal starters that help you put dinner on the table in a flash.Let Sherri Brooks Vinton teach you quick, easy ways to preserve foods by freezing.Here is a list of what you will find in the workshop below: A 27-minute video by Sherri Brooks Vinton.Download a PDF from this workshop video!

Water bath canning is the most widely used method for putting up delicious produce. It doesn’t require a lot of specialized equipment and is accessible to even the most inexperienced kitchen novice. Stock up your pantry and create delicious food gifts with this one simple technique. Join Sherri Brooks Vinton to learn how to can jams, jellies, pickles, salsas, tomatoes, and more!Here is a list of what you will find in the workshop below: A 16-minute video by Sherri Brooks Vinton. 

From ancient times to today, people have been putting salt on meat to preserve bounty, improve texture, and concentrate flavor. It's one of the most ingenious and utilitarian traditions that has endured all over the world. This workshop video will explain how curing meat has evolved, and how to approach meat curing in a way that will give you a range of options in the kitchen. Meredith Leigh demonstrates the basics, providing you with recipes for a smoky cured leg of lamb, as well as a completely dry-cured ham in the style of prosciutto. You'll walk away from this class with the ability to cure beef, lamb, venison, mutton, pork, and other meats with ease and confidence.Download a PDF from this workshop video!

Dehydrating fruits and vegetables is the easiest way to preserve the harvest, but some fruits and vegetables are better suited to the process than others. Explore dehydration options, learn which produce dehydrates well, and hear how to turn your dehydrated foods into delicious gifts and home-prepared meals.

Say goodbye to drying herbs and hello to fermenting them. Discover the magic of fermentation for nutrition, flavor, and preservation through your garden’s herbs. Fermentation is easy and safe. In this class, learn why this is the best way to preserve tender herbs for superior flavor, and how to do it.Download a PDF from this workshop video!