Scheduled Food Preservation Class
Planning Ahead for the Northwest Winter Power Outages

Next time the lights are out, surprise your family with wonderful celebrative meals and snacks without opening your freezer and putting it in peril.  Water bath canning knowledge is a prerequisite for this class.  We’ll learn how to put up the foundation foods for three days of meals.

You’ll learn to pressure can:

  •  chuck roast cooked in red wine
  •  garbanzo and black beans
  •  a chili bean medley
  • Soup starters (can be applied to simple chicken stock)

We’ll teach you how to dehydrate:

  •  vegetables,
  •  savory sauce leathers and
  • Vegetable powders for seasoning your soups and sauces.
  • You’ll go home with a syllabus containing summary notes of the class and recipes and, as always, a welcome invitation to call Terrie for extra input.
Scheduled Food Preservation Class

This is a full day, hands on class.


Part #1: Fermentation

To start with we’ll be focusing on Lacto fermentation. It’s an ancient form of food preservation that has been giving us edible delicacies since Sumer. This is how great grandma (depending on your ethnic heritage) made pickles, sauerkraut, kimchi, ginger carrots, pickled beets for borscht and myriad other pickled veggies and fruits.

  • We’ll make ginger carrots and one other seasonal ferment
  • Bring a quart, glass peanut butter jar or something similar.  You don’t need a special fermentation crock.


Part #2: Quick Pickling

This easy food preservation process uses a pickling solution of brine (salt & water), vinegar, spices and sometimes sugar.  Quick pack pickles should sit on the shelf for several months to reach optimum flavor.We don’t open summer pickles in our house until Thanksgiving.  A major benefit of quick pickles is long shelf life.

  • We’ll practice our water bath canning skills and pickle a pint of some seasonal goodie.
  • You’ll go home with a syllabus with a summary of the skills and methods, a quick pickled product and a ferment as well as a welcome invitation to call Terrie with any questions you have along the way.