Canning, Root Cellars & Other Useful Workshops

submitted by Post Oil Solutions

Are you growing your favorite vegetables in a backyard garden, but are just not sure how to preserve your surplus?

Are you interested in learning how to make your own homemade sauerkraut, sour pickles, or kimchi?

Or would you like to explore three low-tech alternatives for vegetable storage in your own home, two of which you might be able to easily prepare for this season?

If your answer to any of these questions is, "Yes!", then consider attending one of Post Oil Solutions workshops this fall.

As part of our continuing "(Re)learning to Feed Ourselves series," Post Oil will sponsor the following workshops:

• Canning Workshops: Sunday, September 13 and Sunday, September 20, 1 p.m., Christ Church, Main Street, Saxtons River.

Our canning workshops will teach you the method of hot water bath canning for tomatoes, pickles or fruit, as well as the basics of pressure canning for non-acid vegetables. Fresh produce for both processing methods will be provided, along with canning jars and lids, so that you can bring home a sample jar from each method.

Treah Pichette and Sherry Maher will be the workshop presenters.

• Lacto-Fermentation Workshop: Sunday, October 4, 1 p.m., Christ Church, Main Street, Saxtons River.

Lacto-fermentation happens when the starches and sugars in vegetables and fruit convert to lactic acid by friendly lactic-acid producing bacteria. Using seasonably available produce, we will prepare some vegetables to take home and ferment. Participants will also leave with some simple recipes. Cabbage, salt and canning jars will be provided.

Meg Lucas and Barbi Schreiber will conduct the workshop.

• Root Cellar Workshop: Sunday, October 11, 1 p.m., Rotch Building, School for International Training, Brattleboro.

If your house has a "bulkhead" entrance to the cellar you have a potential ready-made simple root cellar. There will be an extensive discussion on how to insultate this space.

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