Homesteading & Preservation
Practical food preservation without guesswork: water-bath vs pressure canning, dehydrating and simple curing, safe storage, and pantry management with clear checklists. Dates depend on harvest and demand. Contact us for current availability.
Seasonal windows:late summer–fall; winter planning labs as scheduled
Core Topics
- Choosing jars, lids, headspace, venting, altitude adjustments
- Pressure canner operation, venting, and safety checks
- Dehydrating produce and herbs; moisture targets and storage
- Labeling, rotation, inventory, and seasonal planning
Outcome: a step-by-step plan for preserving common items and managing a working pantry.
Hands-On Labs
- Water-bath: jam or pickles
- Pressure-canned soup base
- Dehydrated snack and jar sealing
Labs vary by season and available produce.
Supplies Checklist
Jars, rings, new lids, jar lifter, clean towels, label pen. pH strips optional. We have community kits if you’re starting from scratch.
Who It’s For
- New preservers who want safe, repeatable methods
- Gardeners looking to put up seasonal harvests
- Families building a sensible home pantry
Good to Know
- Dress for conditions; some sessions are outdoors.
- No synthetic fabrics and no open-toed shoes.
- Bring water and snacks. We break for lunch.
Seasonal Enrollment
Sessions are scheduled when produce and interest align. Join the interest list or request a private group. Share your goals, preferred month, and headcount.