Waste less, eat well, and savor the flavor of the summer harvest all year. Learn homesteading techniques of pickling and canning using herbs, spices, brine and/or vinegar.
The warm temperate climate kisses Southern California and provides an abundant growing season all year, especially in the summer. With so much good growth, it’s hard to keep up! Preservation is the only way to ensure food from the summer harvest doesn’t spoil and go to waste. This workshop will outline the two most beloved methods of how to preserve food with pickling and canning. Pickling, brining, or preserving food by anaerobic fermentation, gives food a salty or sour taste taste that you might just love. You can experiment pickling almost anything, or stick to the favorites like veggies and eggs. Receive useful advice on tools, materials, sanitation techniques, procedures and more in this workshop.
Did you know that 21% of waste sent to the landfill in the US is food? (www.EPA.gov) Rather than just a saying, “waste not, want not” is really a way of life. Through preserving, we can truly adopt and honor this way of life. A way of life that directly cuts your at-home food waste, diminishes the size of our landfills, provides food security and saves you money. Preservation and canning also lend foods a helping hand by enhancing flavor and increasing nutritional quality. Let’s rid ourselves of this statistic. We can combat food waste together, one jar of deliciously pickled goods at a time.
About the Program
A lecture and workshop series teaching hands-on techniques and positive ways to live in connection with our ecosystems.