Preserving the Harvest – Without Canning

This workshop demonstrates simple traditional techniques for preserving garden produce that use little energy and are less labor-intensive than canning. We will discuss three ways to preserve your favorite garden vegetables or herbs and how to determine which method is best for your purposes. You will learn how to ferment using the brine and kraut methods, an assortment of techniques for drying and dehydrating, and how to best prepare vegetables for freezing. We will also sample some tasty snacks prepared using preserved foods.

This program is free; space is limited, and registration is required.

Registration opens July 1st.

Mark and Adam are gardeners for Incredible Edible Milbridge. They live on a low-tech, off-grid homestead where they have had to come up with creative solutions to many of life’s big problems, including what to do with all of those vegetables.